Cook rice with bay leaf. Remove when slightly undercooked (~12 minutes). Let cool.
Core the cabbage
Place cabbage into boiling water, hole side down
After 2 minutes, flip
Wait another 2 minutes
Begin peeling leaves off using tongs, set aside
Slice the ribs off of the leaves
Roll or fold the leaves and set aside
Fry the chopped onion in olive oil, butter, salt, and pepper until just starting to brown
Mix the rice, onion, and raw meat. Add salt and pepper
Heat up 1 can of tomato sauce, diluted with half a can of water in a pot
Place a layer of cabbage leaves lining the bottom of the Dutch oven
Fill leaves, roll, and push the sides in
Place in Dutch oven, tightly filling it
Pour diluted sauce over the holubtsi. They should be covered up until about halfway through the top row of holubtsi, leaving the top half of the top row of holubtsi exposed.
Cover the holubtsi with more cabbage leaves (substitute with aluminum foil if needed)
Put the lid on the Dutch oven. Bake at 350°F for 1-1.5 hours (check how cooked the leaves are at the 1 hour mark)
