Cut the core of the cabbage and boil the leaves in hot water until softened.

Trim the thick stems from the boiled cabbage leaves.

Prepare the filling by mixing ground pork, chopped onion, chopped sausage, cooked rice, parsley, chili powder, salt, and pepper.

Place the filling onto the cabbage leaves and roll them tightly.

Lightly pan-fry the cabbage rolls in a skillet with a drizzle of cooking oil until the surface is slightly browned.

Prepare the cream sauce by combining water, chicken stock, heavy cream, and plain yogurt in a pot. Bring to a simmer.