Remove core from cabbage. In a large kettle or Dutch oven, cook cabbage in boiling salted water for 2-3 minutes. Remove outer leaves when softened return to boiling water as necessary to obtain 12 leaves. Drain remove thick center vein from leaves. In a bowl, combine beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne pepper mix well. Place about 1/4 cup meat mixture on each cabbage leaf. Fold in sides starting at unfolded edge, roll up to completely enclose filling. Slice the remaining cabbage place in a large kettle or Dutch oven. Arrange the cabbage rolls, seam side down, over cabbage. Combine tomatoes, sugar and remaining tomato sauce pour over the rolls. Cover and bake at 350° for 1-1/2 hours.
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