Old-fashioned stuffed cabbage rolls

Cook the cabbage in boiling water until the outer leaves come off the head easily. Set aside 12 large leaves for the rolls. In a small bowl, combine beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill, and cayenne pepper; mix well.
Cut the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup of meat mixture on a cabbage leaf; overlap the cut ends of the leaf. Fold the sides. Starting from the cut end, roll up. Repeat.
Cut off the remaining cabbage; Place in a Dutch oven. Place the cabbage rolls seam side down on top of the sliced cabbage. Add the tomatoes, sugar and the remaining tomato sauce; pour over the rolls. Cover and bake in the oven at 350° until the cabbage rolls are tender, 1 1/2 hours.