Cut the core out of the cabbage heads, making sure to cut deep to remove the entire core.
In a large pot add enough water to add the cabbage and a large pinch of salt. Place the cabbage heads in the pot, core side down.
Bring water to a boil, then reduce heat to hold a low boil.
Let boil for about 3-5 minutes. The leaves should start to easily peel off without breaking. You may need to continue boiling if they do not peel easily.
Peal all large leaves off the cabbage head and set aside to dry.
Cook the rice according to package directions, however, use just slightly less water so that the rice is slightly al dente. Allow to cool slightly.
Thinly slice the onions and cook in the bacon grease until soft. Allow to cool slightly.
In a large bowl add the meat, rice, onions, eggs, and salt & pepper to taste. Using your hands mix to combine.
Take a good amount of the meat mixture and place in a cabbage leaf. Fold the leaf around the meat so that it is completely covered. The amount of meat you use will depend on the size of the leaf.
Continue wrapping the meat mixture in cabbage until the mixture is gone.
Line the gołąbki up in a dish, pot, or slow cooker.
In a large bowl, add the pasta sauce, crushed tomato, and water.
Juice the lemon and add to the tomato mixture.
Finely chop the dill and add to the mixture with garlic powder, brown sugar, and salt & pepper to taste.
Mix the sauce to combine and pour over the gołąbki.
Cook for 1½ hours on the stove over medium heat or in the oven at 350°. Alternatively, cook in a slow cooker on low for 5-6 hours.