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Cook the cabbage in boiling water just until the outer leaves pull away easily from the head. Set aside 12 large leaves for the rolls.
In a small bowl, combine the ground beef, ground pork, 1/2 cup of tomato sauce, chopped onion, uncooked rice, dried parsley flakes, salt, dill, and cayenne pepper. Mix well.
Cut out the thick vein from the bottom of each cabbage leaf, making a V-shaped cut. Place about 1/4 cup of the meat mixture on each cabbage leaf. Overlap the cut ends of the leaf, fold in the sides, and roll up from the cut end to form a neat roll. Repeat with the remaining leaves and filling.
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.
In a bowl, combine the undrained diced tomatoes, sugar, and remaining tomato sauce. Pour this mixture over the cabbage rolls.
Cover and bake at 350°F (175°C) for 1-1/2 hours, or until the cabbage rolls are tender.
Serve hot and enjoy this classic and comforting dish!
