Boil rice in a pot of salted water until it's cooked. Saute grated carrots and thinly cut onions with olive oil.
Cool rice and carrots with onion, combine them together with the meat in a large bowl, add greens and spices, and mix well.
Bring 1 gallon water to boil in a large deep pan, and place the cabbage in the pan. Boil for 2-3 minutes, cut and takeout the upper cabbage leaves, trying to keep them from braking. Repeat until the cabbage leaves are too small. Let the leaves cool.
Cut out the hard part of the cabbage leaves by slicing each piece into two and removing the middle of the leaf
Place cabbage leaf into your hand, add filling and fold over the cabbage leaf into a roll.
Press the top of the pocket into the filling.
Place the cabbage rolls into a ceramic pot, spaced tightly together.
For the Sauce - preheat skillet with a bit of oil, add onion rings and saute until they are golden brown. Pour sour cream and tomato sauce into the pan. Combine everything together.
Pour sauce over cabbage rolls. Bake them in an oven at 375F for 45 minutes.
Serve the cabbage rolls while they are warm with a dollop of sour cream.