Cook rice in a large pot of boiling water. Let it simmer with the lid on for 10-15 minutes. Drain, rinse, and set aside.

Peel off the top two leaves from the whole head of cabbage and cut out the core.

Place the head of cabbage in a pot of boiling water. Steam each leaf for 1-2 minutes and set aside in a covered glass bowl.

In a skillet, sauté onions in olive oil. Add shredded carrots and sauté for 5 minutes. Then add butter, ketchup, and tomato sauce.

Sauté for 2 minutes and add heavy cream. Simmer for 5 minutes and set aside.

In a large bowl, mix the drained rice with ground beef. Add the carrot and sauce mixture and all the seasonings. Mix well.

Trim off the thick center of each cabbage leaf. Place a portion of the rice and meat mixture onto each leaf and roll it up.

Arrange the first cabbage leaf at the bottom of a cooking pot (I prefer cast iron), a pan, or any baking dish. Place cabbage rolls with seam side down evenly and drizzle with tomato sauce. Place a few bay leaves around the rolls.

Add another layer of rolls and repeat the process. Lay the remaining smaller leaves on top and place pieces of butter on them.

Cook the cabbage rolls in a preheated oven at 350°F for 1 hour. Then reduce the heat to 250°F and cook for 3 more hours.

Remove the Golubsti from the oven and garnish with fresh dill or parsley and serve.