Stuffed Cabbage Rolls

Bring a large pot of water to a boil. Cook the cabbage just until the outer leaves pull away easily, about 5-7 minutes.
Remove the cabbage from the water and set aside. Carefully peel away 12 large leaves for the rolls.
Cut out the thick vein from the bottom of each cabbage leaf, making a V-shaped cut.
Step 2: Make the Meat Mixture
In a small bowl, combine the ground beef, ground pork, 1/2 cup tomato sauce, chopped onion, uncooked rice, parsley, salt, dill, and cayenne pepper.
Mix the ingredients together until well combined.
Step 3: Stuff the Cabbage Rolls
Place about 1/4 cup of the meat mixture onto each cabbage leaf.
Fold in the sides and roll up from the cut end to form a tight roll.
Step 4: Arrange the Rolls in the Dutch Oven
Slice the remaining cabbage and place it in the bottom of a Dutch oven.
Arrange the cabbage rolls seam side down over the sliced cabbage.
Step 5: Prepare the Sauce
In a separate bowl, combine the diced tomatoes, sugar, and the remaining tomato sauce.
Pour the sauce over the cabbage rolls, covering them completely.
Step 6: Bake the Cabbage Rolls
Cover the Dutch oven and bake at 350°F (175°C) for 1.5 to 2 hours, or until the cabbage rolls are tender and cooked through.
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