Prepare the Cabbage: Remove the stalk from the bottom of the cabbage head. This will help you easily separate the leaves later.

Blanch the Cabbage: Place the cabbage in a large pot filled with 12 cups of water. Cover and bring to a boil, then reduce heat to medium. Cook until leaves are bright green and pliable, about 3-5 minutes. Remove from water and let cool.

Mix the Filling: In a large bowl, combine ground beef, pork, grated onion, garlic, lemon peel, beaten egg, and rice. Mix well and refrigerate until ready to fill the cabbage leaves.

Make the Sauce: In a medium pot over medium heat, add olive oil. Once simmering, stir in grated onion and cook for 2 minutes. Add garlic, cooking until fragrant, about 30-60 seconds. Pour in crushed tomatoes, water, salt, and pepper, and simmer low for 15 minutes.

Prepare the Leaves: Once the cabbage is cool, carefully remove the leaves. Use a paring knife to cut the thick stem from the back of each leaf for easier rolling.

Preheat the Oven: Move oven racks to upper-middle and lower-middle positions. Preheat your oven to 350°F. Spread ¾ cup of sauce in the bottom of a 9x13-inch baking dish and ½ cup in a 2-quart dish.

Fill the Leaves: Place 2 tablespoons of the filling on the bottom half of a cabbage leaf. Fold up the bottom, then in the sides, and roll forward until the filling is completely covered. Repeat with remaining leaves.

Arrange in Dishes: Place the stuffed cabbage leaves into the prepared pans in neat rows. Pour the remaining sauce evenly over the rolls, ensuring they’re well-coated.

Bake: Bake for 50-60 minutes, rotating the pans halfway through. Once done, let them cool for 10 minutes on a wire rack. If desired, sprinkle with chopped fresh dill before serving.