Get a large stock pot of water boiling. You can cook the cabbage one at a time, or both - it just depends on the size of your pot.
Using a sharp knife, carefully cut any remaining stem off the end of your cabbage heads. Angling the knife inward, cut a cone of the core out. If you’re feeling industrious, you can carve away more of the core, but I usually just hack as I go, from here.
Place the cabbage head(s) in the boiling water, and allow to cook for a few minutes. As the outer leaves soften, use a fork or tongs to remove the leaves and transfer to a large bowl.
Eventually, you’ll come to leaves that are still secured to the core. I usually use a couple tongs to remove the cabbage from the water and cut through more of the core, repeating as necessary.
As this is going on, prepare your filling:
In a large pan, brown your ground chicken in the olive oil. As it cooks, chop up your chicken bacon and add it to the pan.
Once the ground chicken is cooked through, add the chopped onion, garlic cloves, and bay leaves. Cook for 2 more minutes.
Add uncooked rice, chicken broth, and dill weed. Cover and cook - stirring every once in a while - until stock is absorbed, about 25 minutes.
Remove bay leaves. Add chopped parsley, stir well. Season with salt and pepper to taste, set aside to cool.
Preheat oven to 350 F.
Select several large cabbage leaves. I like to cut a “v” in the base (see photos in the post) to remove most of the thickest part of the stem.
On a clean work surface, lay out one prepared cabbage leaf. Scoop some of the rice filling - usually ⅓ to ½ cup, depending on how large the leaf is - in the center of the leaf.
Roll the bottom of the leaf tightly over the filling. As the bottom edge of the leaf starts to roll under the filling, tightly fold both loose side ends of the leaf in, and continue to roll up to the end of the leaf. (See post for photos and video of technique!)
Place cabbage roll seam side down in the pan. Repeat rolling until you’re out of filling.
Pour 2 cups of V8 juice over each pan of cabbage rolls, cover tightly with foil.
Bake for 80 minutes.
Remove pans from oven and allow to sit for 10 minutes before uncovering and serving. (If you have the patience!)
Serve hot, with sour cream.