Stuffed cabbage rolls

Cook cabbage in boiling water until the outer leaves easily separate from the head. Reserve 12 large leaves for the roulades. Combine beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill, and cayenne pepper in a small bowl and mix well.

Cut out the thick rib at the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup of the meat mixture on a cabbage leaf, overlapping the cut ends. Fold in the sides. Roll up from the cut end. Repeat.
Slice the remaining cabbage and place it in a Dutch oven. Place the cabbage rolls seam-down over the sliced cabbage. Mix the tomatoes, sugar, and remaining tomato sauce and pour it over the rolls.
Cover and bake at 350°F until the cabbage rolls are tender (1.5 hours).