Stuffed Savoy Cabbage with Tomato Sauce

Fresh dill gives this recipe a vibrant flavor and color. For convenience, you can prepare a dish and put it in the refrigerator for a day before serving.
Preheat the oven to 350 degrees.Boil a whole head of cabbage in a large pot of boiling water for 2 minutes. Allow to cool slightly. Remove the softened outer leaves, leaving them intact; leave the leaves out. Put a head of cabbage in a saucepan and repeat the procedure to get 12 leaves. Finely chop the remaining cabbage.Preheat a large skillet over medium-low heat. Add 1 tablespoon of oil. Add the onion; cook for 5 minutes, stirring occasionally. Increase the heat to medium-high. Add 2 cups chopped cabbage, carrots and garlic; simmer for 4 minutes. Remove from heat; allow to cool slightly.Grate 2 ounces of cheese on a fine grater. Combine the grated cheese, rice, 1/4 cup dill, lemon zest, salt, pepper, beef, egg, and minced cabbage mixture; mix gently.Combine the remaining 2 tablespoons of oil and the mashed tomatoes, stirring with a whisk. Spread 1 cup of the tomato mixture evenly over the bottom of a 13-inch x 9-inch baking dish. Cut the ribs from each cabbage leaf with a paring knife so that they lie flat. Place 1/2 cup meat mixture in the center of each cabbage leaf. Starting from the core, roll it into a tight block, turning it up on the sides as you go. Place the roll in a baking dish with the seam facing down. Repeat with the remaining leaves and filling. Top with the remaining tomato mixture. Cover the dish with foil; bake at 350 ° C for 45 minutes. Uncover, sprinkle with the remaining parmesan cheese, and sprinkle with the remaining 1 tablespoon of dill.