Preheat the oven to 350°F with a rack in the center position.

Bring a large pot of water to a boil. Add the head of cabbage and reduce the heat to low. Cover and cook until just tender, about 10 minutes. Transfer the cabbage to a plate cored side down and let cool.

In a large skillet, heat the oil over medium-high heat, then add the ground beef, sausage, and onions; cook until meat is through and onions are softened, about 8 minutes.

Add in the garlic, salt, and pepper; cook until fragrant, about 2 minutes, then remove from heat and stir in rice and tomato paste.

Carefully peel the leaves from the cooled cabbage. Lay flat and add ½ cup filling to the center of each leaf. Roll tightly and place seam side down in a baking dish.

Brush tops with ketchup and lay bacon over. Cover with foil and bake for 30 minutes, then remove foil and bake for another 15 minutes until bacon is crisp.

Serve family-style.