Ingredients:
1 medium head green cabbage (about 3 lbs)
½ lb ground beef
½ lb ground pork
1 can (15 oz) tomato sauce, divided
1 small onion, finely chopped
½ cup uncooked long-grain rice
1 tbsp dried parsley flakes
½ tsp salt
½ tsp fresh dill or dried dill weed
⅛ tsp cayenne pepper
1 can (14.5 oz) diced tomatoes (undrained)
½ tsp sugar
Instructions:
Prep cabbage: Boil whole head in water 5-7 minutes until outer leaves soften. Carefully peel off 12 large leaves. Trim thick stems with a V-cut.
Make filling: Combine ground beef, ground pork, ½ cup tomato sauce, onion, rice, parsley, salt, dill, and cayenne in a bowl.
Assemble rolls: Place ¼ cup filling on each leaf. Fold sides inward, roll tightly from stem end.
Layer & bake:
Shred remaining cabbage; spread in a Dutch oven.
Arrange rolls seam-side down.
Mix diced tomatoes, sugar, and remaining tomato sauce; pour over rolls.
Cover and bake at 350°F (175°C) for 1.5 hours until tender.