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Old-Fashioned Cabbage Rolls

 1 medium head Witten’s cabbage
 ½ lb uncooked ground beef
 ½ lb uncooked ground pork
 1 can (15 oz) tomato sauce, divided
 1 small onion, chopped
 ½ cup uncooked long grain rice
 1 tbsp dried parsley flakes
 ½ tsp salt
 ½ tsp snipped fresh dill
  tsp cayenne pepper
 1 can (14.5 oz) diced tomatoes, undrained
 ½ tsp sugar

Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.


Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.


Slice remaining cabbage; place in ovenproof Dutch oven. Arrange cabbage rolls seam side down over sliced cabbage. Combine tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° for 1-1/2 hours or until cabbage rolls are tender.