Step 1: Prepare the Cabbage

1. Bring a large pot of water to a boil.
2. Carefully place the whole cabbage into the boiling water and cook for 2–3 minutes, or until the outer leaves loosen.
3. Remove the cabbage, peel off 12 large leaves, and set them aside.
4. Slice the remaining cabbage and place it at the bottom of a Dutch oven or baking dish.

Step 2: Make the Filling

1. In a mixing bowl, combine ground beef, ½ cup of tomato sauce, chopped onion, minced garlic, rice, parsley, salt, dill, and cayenne pepper.
2. Mix thoroughly until well combined.

Step 3: Assemble the Rolls

1. Cut a V-shaped notch at the thick vein of each cabbage leaf to help with rolling.
2. Place about ¼ cup of the meat mixture onto each leaf.
3. Fold in the sides and roll up tightly from the cut end.
4. Place the rolls seam side down over the sliced cabbage in the Dutch oven.

Step 4: Cook the Cabbage Rolls

1. Pour the diced tomatoes (with juice) and the remaining tomato sauce over the cabbage rolls.
2. Sprinkle with sugar to balance acidity.
3. Cover and bake at 350°F (175°C) for 1.5 hours or simmer on the stovetop over low heat for the same duration.
4. Remove from heat and let it rest for 10 minutes before serving.