1. Remove the cabbage from the water and let it cool slightly. Carefully peel off the softened outer leaves. If the inner leaves are still too firm, return the cabbage to the boiling water for a few more minutes to soften additional layers. Repeat until you have 18 usable leaves .
2. Cut out the thick core from each leaf to make rolling easier. Reserve 8–10 smaller leaves for lining the baking dish and topping the rolls.

Step 4: Assemble the Cabbage Rolls:

1. Line the bottom of a deep 9×13-inch baking dish or roasting pan with some of the reserved cabbage leaves.
2. Take one cabbage leaf at a time and place about ¼ cup of the ground beef mixture in the center. Fold in the sides of the leaf and roll it up tightly, like a burrito. Place the roll seam-side down in the prepared dish.
3. Continue filling and rolling until all the mixture is used. Arrange the rolls snugly in the dish.

Step 5: Prepare the Sauce:

1. In a mixing bowl, combine the remaining tomato sauce with ½ cup of the cabbage water . Whisk to incorporate.
2. Pour the sauce evenly over the cabbage rolls. Top with the remaining reserved cabbage leaves to help keep the rolls moist during baking.

Step 6: Bake:

1. Cover the baking dish tightly with aluminum foil.
2. Bake in the preheated oven for 1 hour 30 minutes , or until the cabbage rolls are tender and the flavors have melded together.

Step 7: Garnish and Serve:

1. Remove the dish from the oven and let it rest for 5–10 minutesbefore serving.
2. Garnish with fresh dill if desired. Serve warm and enjoy the comforting goodness!