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Place cabbage in a large pot of boiling water and peel off leaves as they become soft. Set aside. If you are using regular cabbage, cut around the core before placing it in the water.
In a large frying pan, cook onion and pepper in a small amount of oil until tender.
Mix flour and half of the water in a sealed container until well blended and add to onion/peppers. While cooking, add the rest of the water and stir until smooth and bubbly. Add bouillon and tomato paste. For more sauce, mix more flour and water and add another bouillon cube for flavor. Adjust amounts according to desired consistency and add salt and pepper according to taste.
Mix raw meat, salt, pepper, onion, sour cream and cooked rice. Place a few tablespoons of meat mixture onto each leaf, fold ends and roll up. Place close together in roaster.
Pour sauce over cabbage rolls, tuck in bay leaf and bake at 350° F for 1 ½ hours.
Once cooked, remove rolls to serving plate. If there is not enough gravy, add a can of tomato soup to the liquids in the roaster and bring to boil. With the soup you can also adjust flavors by adding some milk or cream.