Stuffed Cabbage Rolls

Ingredients

• 1 medium head of cabbage (approximately 3 pounds)
• 1/2 pound ground beef, uncooked
• 1/2 pound ground pork, uncooked
• 1 can (15 ounces) tomato sauce, divided
• 1 small onion, finely chopped
• 1/2 cup long grain rice, uncooked
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon fresh dill or dill weed, snipped
• 1/8 teaspoon cayenne pepper
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1/2 teaspoon sugar

Directions

1. Prepare the Cabbage: Boil the cabbage in water until the outer leaves can be easily separated from the head. Set aside 12 large leaves for the rolls.
2. Make the Filling: In a small bowl, thoroughly combine the ground beef, ground pork, 1/2 cup of the tomato sauce, chopped onion, uncooked rice, parsley flakes, salt, dill, and cayenne pepper.
3. Prepare the Leaves: Remove the thick vein from the bottom of each cabbage leaf by making a V-shaped cut. Place about 1/4 cup of the meat mixture onto each leaf. Overlap the cut ends, fold in the sides, and roll up starting from the cut end.
4. Assemble the Dish: 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.
5. Prepare the Sauce: Combine the diced tomatoes, sugar, and the remaining tomato sauce. Pour this mixture over the cabbage rolls.
6. Bake: Cover the Dutch oven and bake at 350°F (175°C) until the cabbage rolls are tender, approximately 1.5 to 2 hours.