Elements

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

Instructions

Prepare dinner cabbage in boiling water simply till outer leaves draw back simply from head. Put aside 12 massive leaves for rolls. In a small bowl, mix the meat, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; combine effectively.
Reduce out the thick vein from the underside of every leaf, making a V-shaped lower. Place about 1/4 cup meat combination on a cabbage leaf; overlap lower ends of leaf. Fold in sides. Starting from the lower finish, roll up. Repeat.
Slice the remaining cabbage; place in a Dutch oven. Prepare the cabbage rolls seam facet down over sliced cabbage. Mix the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cowl and bake at 350° till cabbage rolls are tender, 1-1/2 hours.