Stuffed Cabbage Rolls

Adapted from https://www.facebook.com/story.php?story_fbid=pfbid026hPDzyNN54AHLhEk2fFBD3XUqvYRokmvYstkFzCGNXNBpxKLdXspc7W5oXr4SJUwl&id=100077052081832

I made this.

INGREDIENTS

1 medium head cabbage (3 pounds)
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon snipped fresh dill or dill weed
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar

STEPS

1) Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls.

2) In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.

3) Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up.

4) Preheat oven to 350°

5) Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake until cabbage rolls are tender, 1-1/2 hours.