If you are using rice instead of riced cauliflower, start cooking the brown rice in water according to package directions. It may take up to 45 minutes, so prepare the rest of the meal while it cooks. (The keto version is a bit easier!)
Thinly slice the cabbage, chop the onion, mince the garlic, steam the riced cauliflower, and chop the parsley. I steamed the frozen cauliflower rice by heating it in the microwave for 4 minutes, stirring halfway through cooking time. Drain the cauliflower rice well if it is watery (mine was not).
Brown the beef and pork together in a Dutch oven on the stovetop (medium heat). Use a spatula to break the meat into crumbles as it cooks. After it browns (about 10-12 minutes), remove it from the pan and set it aside.
Heat the olive oil in the Dutch oven (you don't have to wipe it out after cooking the meat). Add the garlic, onion, and cabbage shreds. Cook, stirring occasionally, until the cabbage softens, shrinks down, and browns a little. This will take about 10 minutes.
Add the cooked meat, tomato sauce, canned tomatoes (undrained), parsley, black pepper, salt, and dill weed to your cabbage mixture. Heat everything through to a simmer. It should only take a minute or two.
Remove the Dutch oven from the heat. Stir the cooked cauliflower rice (or the brown rice) in with the rest of the ingredients.
To serve: Divide the unstuffed cabbage roll mixture in the Dutch oven between four bowls or food storage containers. Add 1 tablespoon of yogurt (or sour cream) on top of your unrolled cabbage rolls and garnish with additional parsley or dill, if desired.