Wash rice thoroughly. Combine rice with 4 cups water in a medium saucepan; bring to a boil. Reduce heat, cover, and simmer until all water is absorbed, about 20 minutes.

Remove cabbage cores using a thin, long knife.

Place one cabbage in a microwave-proof container with the cored part facing down. Pour 1/2 cup water into the container, cover, and microwave on high for 10 minutes. Carefully turn cabbage over, and cook, covered, for an additional 10 minutes. Let cabbage sit until cool enough to handle. Separate leaves and remove tough ribs. Repeat for the second cabbage.

Sauté 1/2 of the onions in butter until translucent (do not brown).

Combine cooked rice, uncooked rice, cooked/unraw onions, ground beef, pork sausage, garlic, dill, salt, pepper, and sugar in a large mixing bowl. Mix until incorporated.

Spoon about 2 tablespoons of the mixture onto a cabbage leaf. Fold and roll, tucking in the ends.

Preheat the oven to 350°F (175°C).

Place leftover cabbage leaves at the bottom of two 9x13-inch casserole dishes. Arrange cabbage rolls tightly in a single layer.

Purée tomatoes and condensed tomato soup in a blender. Pour over cabbage rolls and add bay leaves. Cover dishes tightly with foil.