Directions:

Prep the cabbage:
Bring a large pot of water to a boil. Carefully peel away the outer leaves of the cabbage, boiling them just until they are tender and easy to pull away from the head. Set aside 12 large leaves for the rolls. Slice the remaining cabbage and set aside for layering.
Make the filling:
In a small mixing bowl, combine ground beef, ground pork, 1/2 cup tomato sauce, chopped onion, uncooked rice, parsley, salt, dill, and cayenne pepper. Mix until everything is well incorporated.
Assemble the rolls:
Cut out the thick vein from the bottom of each cabbage leaf, creating a V-shaped cut. Place about 1/4 cup of the meat mixture in the center of each cabbage leaf. Fold the sides of the leaf over the filling, then roll up tightly, starting from the cut end. Repeat with the remaining cabbage leaves and filling.
Prepare for baking:
In a Dutch oven, layer the bottom with the sliced cabbage. Arrange the cabbage rolls, seam side down, on top of the sliced cabbage.
Make the sauce:
In a small bowl, mix together the diced tomatoes, sugar, and remaining tomato sauce. Pour the sauce evenly over the cabbage rolls.
Bake:
Cover the Dutch oven with a lid or aluminum foil and bake in a preheated oven at 350°F for 1-1/2 hours, or until the cabbage rolls are tender and the flavors have melded together.
Enjoy!
Serve the cabbage rolls hot with a side of mashed potatoes, crusty bread, or a simple salad for a complete meal that’s both hearty and delicious!