In a large saucepan, bring water to a boil and place the whole cabbage head in. Cover and do in about 8 min. Remove the cabbage, but continue to make the water. Carefully peel off as many leaves as possible without tearing them. Repeat adding the cabbage head to the crockpot and cook a little more, then remove and repeatedly peel off as many leaves as possible. Repeat the process until about 20 large leaves are detached. Clean the leaves and remove the hardest part of the center stem. Set aside. In a frying pan, heat the butter and oil and saute the onion until golden brown. Transfer to a large bowl and add the ground beef and veal, cooked long grain rice, egg, salt and pepper. Mix well with your hands. Lay out 3-4 cabbage leaves and mold in about 3 tbsp of the filling onto each leaf. Fold the edges inward and roll the leaves from the stem end to the tip of the leaf into tight parcels. If necessary, pin with a wooden skewer. Place the packets, seam side down, in a shallow Reindl. All the rolls should fit in one layer. Spread the bacon slices evenly over the rolls. Preheat the oven to 180 °C. In a saucepan, heat the chopped tomatoes in the beef broth. Skim 2 tbsp of it and mix it with the flour in a baking bowl. Add the sour cream and the dill and mix everything together.
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