Core - pull a couple of outer leaves off 1 large head green cabbage and discard them, then cut out the core with a long, sharp knife.

Soften the leaves - use either method, until the leaves bend without cracking but are still bright green (Note 1).
Boil: lower the cabbage into a large pot of boiling water, turning it so it stays under. Lift off each leaf with a fork as soon as it's soft, 3-5 minutes for every 5-6 leaves.
Freeze (if you have time): wrap the cored cabbage in plastic wrap and freeze it overnight. Let it thaw completely, and the leaves come off soft and bendable.

Trim - cut the thick middle vein out of each large leaf. Save the trimmings for the pot.

Cut - cut large leaves in half, then in half again, so each piece is about the size of your palm. Set aside a few whole large leaves to line and cover the pot.

Rinse the rice - rinse 1 1/2 cups short-grain rice (like Calrose) in a sieve under cold water until the water runs clear.

Partly cook the rice - put the rinsed rice in a medium pot and pour in 1 1/2 cups hot water or chicken broth, the same amount of liquid as rice. If you are using water, stir in 2 tsp Better Than Bouillon to make a quick broth. Cover and cook on low until the liquid is absorbed, about 10 minutes. Fluff with a fork and let it cool.

Prep the vegetables - while the rice cooks, peel and dice the onion, then peel the carrots and shred them on a box grater.

Cook the vegetables - in a skillet over medium heat, cook 1 large onion, diced, in 1/4 cup light olive oil until golden, stirring often, about 10 minutes. Add 2 carrots, shredded, then cover and cook on low about 10 minutes, stirring a few times. Let it cool.

Mix the filling - in a large bowl or stand mixer, combine 1 1/2 lb ground beef chuck, the completely cooled rice and vegetables, 2 1/2 tsp kosher salt, 1 tsp paprika, 1 Tbsp dried garlic, 1 Tbsp dried onion, 1 tsp ground black pepper, 3-4 green onions, chopped, and 1/2 bunch fresh dill, chopped. Mix on low just until evenly combined (Note 2).

Line the pot - scatter the cabbage trimmings over the bottom of a 6- to 7-quart Dutch oven or an 8-quart Instant Pot, then cover them with some of the large leaves you set aside. This keeps the bottom rolls from burning.

Roll - place a heaping tablespoon of filling on a leaf and roll it one of three ways.
Burrito: with the leaf on the counter and the filling near the bottom, fold in the sides, then roll it away from you.
Tight roll: lay the leaf in your palm, add the filling, and roll it up snugly with both ends open. Push each open end in toward the center with your finger.
Cone: lay the leaf in your palm, add the filling, and wrap it into a cone, pointed at one end and open at the other. Push the edges of the open end in toward the center with your finger.

Pack - set the rolls seam side down in tight layers. Fill the Dutch oven to about 1 inch from the top, or the Instant Pot no higher than the max fill line (Note 3).

Mix - stir 1 Tbsp Better Than Bouillon, 2 Tbsp tomato paste, and 1/2 tsp kosher salt into 1 1/2 cups hot water or broth until smooth.

Pour - pour it over the rolls. It should come about halfway up the rolls; the cabbage releases plenty of liquid as it cooks.

Cover - once all the rolls are in the pot, drizzle 1/4 cup light olive oil over the top, then cover them with a couple of large cabbage leaves.

Preheat - heat the oven to 300°F with a rack in the middle.

Boil - cover the pot and bring it to a boil on the stove over medium heat.

Bake - move the covered pot to the oven and bake 1 1/2 to 2 hours at a gentle simmer (lower the oven to 280°F if it boils hard). They're done when the cabbage is soft, the rice is tender, most of the liquid is absorbed, and the rolls are deep golden.

Pressure cook - lock the lid, set the valve to Sealing, and cook on Pressure Cook (Manual) at Low pressure for 35 minutes.

Release - let the pressure release naturally for 15-20 minutes, then slowly release the rest.

Loosen - remove the top leaves. Put the lid back on and gently shake the pot side to side to loosen the rolls.

Serve - serve with sour cream and beet horseradish. Plan on about 8 rolls per person, or 4 with mashed potatoes.