Would Anyone Here Actually Eat Stuffed Cabbage Rolls?

Directions

Cook cabbage in boiling water just until the outer leaves pull away easily from the 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 of meat mixture on a cabbage leaf; overlap the cut ends of the leaf. Fold in the sides. Beginning from the cut end, roll up. Repeat.
Slice the remaining cabbage and place it in a Dutch oven. Arrange the cabbage rolls, seam side down, over the sliced cabbage. Combine the tomatoes, sugar, and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1–2 hours.