Savory Stuffed Cabbage Rolls

Wash rice thoroughly.
In a medium saucepan, combine 2 cups rice and 4 cups water.
Bring to a boil; reduce heat, cover, and simmer for 20 minutes or until all the water is absorbed.

Remove the core from the cabbages using a thin, long knife.
Place 1 cabbage in a microwave-proof container with a lid, core side down.
Pour 1/2 cup water into the container, cover, and microwave on HIGH for 10 minutes.
Carefully turn the cabbage over and cook covered for an additional 10 minutes.
When the cabbage is cooked, let it sit until it is cool enough to handle.
Separate leaves carefully, removing any tough ribs.
Cook the second cabbage in the same manner.

Divide chopped onions in half.
Saute one half of the onions in 3 tablespoons butter until translucent (do not brown).
In a large mixing bowl, combine both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper, and sugar.
Mix well to blend.

Spoon about 2 tablespoons of the mixture onto each cabbage leaf.
Bring one end of the cabbage leaf over the mixture, roll, and tuck ends in to prevent any filling from falling out.

Preheat the oven to 350 degrees F (175 degrees C).
Prepare two 9x13 inch casserole dishes by placing some leftover cabbage leaves in the bottom of each.
Arrange cabbage rolls in a single layer tight against each other.

Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours.
Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil.
Serve hot.