Place cabbage bottom down in a pot of boiling water.
Boil cabbage taking leaves off one by one from pot as they wilt. Trim or pound the large vein on the back of each leaf. Allow to cool SAVE 4 cups cooking liquid.
Mix together meat, rice, half the minced onion, dill/parsley, pepper, salt and 3 Tbsp of cooking liquid.
Stuff leave with suffing mixture.
Brown on all sides in a deep pan with the olive oil.
Arrange browned cabbage rolls in 1-2 rows in a baking dish, add bay leaves.
In same pan used to brown cabbage rolls bring 2 cups cabbage liquid to a boil. Add 2 Tbsp tomatoe paste, can crushed tomatoes, 4 Tbsp of sour cream, remaining onion, add salt, pepper and dill to taste. simmer for 5-10 minute.
Pour Sauce over Gollubtsy and if necessary and more cabbage liquid to cover.
Place unused cabbage leaves on top, cover with sour cream, shake slightly and bake in pre heated oven for 1 hour.
Serve with a dollop of sour cream and minced dill or parsley.