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Freeze cabbage for 24 hours, then thaw completely to soften the leaves.
In a large bowl, mix ground beef, sausage, eggs, dill, Dano seasoning, pepper, parsley, onion, and garlic.
Line a Bundt pan with cabbage leaves, letting them hang over the sides.
Press half of the meat mixture into the pan. Pour half of the tomato sauce over the top. Layer with another layer of leaves, the rest of the meat, and the rest of the sauce.
Fold the overhanging cabbage leaves over the filling, and patch with remaining leaves until completely covered.
Cover with foil and bake at 350°F for 2 hours.
Let rest, then invert onto a plate. Serve with sour cream.