Preheat the oven to 350. Place a soup sized stock pot on medium heat with water filled to 75% of the pot. Set up a large bowl with ice water. Set out several layers of paper towels on a sheet tray. Peel as many leaves from the cabbage as possible without damaging them. Using tongs, carefully press the cabbage leaves down into the water when it comes to a simmer - do not boil. Allow each leaf to simmer for 30 secs or until pliable and bright green. Then remove to the ice bath for 10 secs and then remove to the paper towels. Continue until all leaves have been soaked and layed out to dry. Use at least 12 leaves. Use extra paper towels or a salad spinner, dry each cabbage leaf well. Using a sharp knife, remove the large vein that makes the base stem. Cut it out by making an upside down V shape.
In the bottom of a oven proof dutch oven over medium heat, melt the butter. Add the onion and cook until onion starts to become translucent (3 minutes). Add the garlic and bay leaf and cook over medium heat until fragrant (1 minute). Remove from the heat and set aside and allow to cool. When cooled, remove the bay leaf. Remove the onion and garlic mix and set aside in a separate bowl. Pour the can of Tomato sauce into the bottom of this stock pot.
In a medium sized bowl, add the ground beef, sausage, salt, pepper, cumin, thyme, onion powder, garlic powder, chipotle, tomato paste and sugar. Add the rice. Add the reserved onion and garlic mixture (make sure you removed the bay leaf). Mix well. See recipe tips that follow the recipe for directions about testing the spice level.
Time to assemble! On a flat surface, lay the cabbage leaf out flat. Using your hand, scoop up about ½ cup of ground meat mixture and shape into a log shape and lay on the cabbage leaf in the center of the leaf. Roll the cabbage leaf up like a burrito by folding the sides in and then rolling from the end closest to you to the outer edge. Lay the completed roll in the bottom of the large oven proof pot on top of the tomato sauce which you already poured into the pot. Put the seam of the cabbage roll on the bottom so it stays closed. Continue doing this until all of the cabbage leaves have been rolled with the meat mix in the middle.
Pour the can of fire roasted diced tomatoes on top of the cabbage rolls (do not pour off any can water, simply add to the dish). This should cover the cabbage rolls, but if it doesn’t add more tomato sauce until rolls are covered.
Place heavy duty aluminum foil on the top of the sauce pot and secure well. Place the pot lid on top of the aluminum foil. Place in the oven and bake until the meat mixture is well done - start checking at about 45 minutes to 1 hour Should be completely done by 1.5 hours for sure.