put the cabbage in a large pot of salted water and bring to a boil
simmer a few minutes and then start peeling off the cabbage leaves (you will need to slice through the stem ends of the leaves as you go along so the leaves peel off easily) and remove the leaves from the water
continue boiling the remaining cabbage head and peeling leaves until you have about a dozen or more leaves
meanwhile, combine the beef, pork, minced onion, chili powder, chipotle, egg, salt, paprika, black pepper, garlic and cooked rice, mixing with your hands until combined (photo 1 and 2)
remove the remaining cabbage head from the water, chop it into chunks, mix with the sliced onion and spread them in the bottom of a roasting pan
remove about three inches of spine from each leaf (the leaf will now lie pretty flat) and put the spines in the bottom of the roasting pan too (photo 3)
form a small ball of the meat mixture, about three inches in diameter, and place on the centre of leaf, near the cut out spine (photo 4)
fold the bottom of the leaf over the meat, then fold over the left side, then the right side, and then the top (photo 5, 6 and 7)
place the cabbage roll, folded ends down, on top of the cabbage and onion mixture in the roasting pan
continue forming rolls until all the leaves or all the meat are used, whichever comes first
any leftover leaves can be chopped and spread over the rolls and any leftover meat can be sprinkled over the rolls (photo 8)
combine all sauce ingredients and pour over the rolls in the roasting pan (photo 9)
cover tightly with aluminum foil and bake about 1 ½ hours
Recipe by You Have Been Served at https://www.youhavebeenserved.ca/2015/03/23/cabbage-rolls/