Prepare the Sauce:

1. Sauté the onion. Heat the olive oil in a large skillet over medium heat. Add the minced onion and salt and sauté until translucent, about 2-3 minutes.
2. Add garlic. Add the garlic and sauté for another 2 minutes or until fragrant.
3. Build the sauce. Add the tomato sauce, vegetable broth, sugar, and black pepper. Stir together and bring to a simmer.
4. Simmer and set aside. Simmer for 10 minutes, stirring occasionally. Adjust salt and black pepper to taste, then set aside.

Boil and Peel the Cabbage:

1. Boil water. Fill half of a large pot with salted water and bring to a boil.
2. Core the cabbage. Use a paring knife to carefully remove the core by cutting a cone-shaped hole into the base of the head, about 1-2 inches deep.  
   
3. Boil and peel the cabbage. Very carefully place the whole head into the pot of boiling water. Flip it around a bit and cover. As it boils and steams, the leaves will be easier to remove. Uncover after 1-2 minutes, and gently peel off the softened outer leaves using kitchen tongs. Continue boiling, covering, and removing layers until you have enough leaves, about 16. 
   
4. Cool. Set the cabbage leaves aside until cool enough to handle. Remove the pot from the heat, then either discard the remaining cabbage or use it in another recipe. 

Make the Filling:

1. Mix filling. Add all of the filling ingredients, along with ½ cup of the prepared sauce, to a large bowl. Mix until well combined.

Assemble and Bake:

1. Preheat the oven. Preheat the oven to 350°F.
2. Add sauce to the dish. Pour 1 cup of the sauce into the bottom of a 9×13-inch baking dish and spread it out evenly.
3. Prepare the leaves. If the stems on the cabbage leaves are thick, shave them to make them thinner and more pliable.
4. Fill and roll. Take about ¼ cup of the filling, shape it into an oval, and place it at the bottom of the cabbage leaf. Roll the bottom over the filling, fold in the sides, then roll it up like a burrito. Place it seam-side down in the baking dish. Repeat until you’ve used all the filling (you should get 12-16 rolls).
5. Add sauce. Pour the remaining sauce over the cabbage rolls, making sure each roll is coated.
6. Bake. Cover the baking dish tightly with aluminum foil and bake for 60 minutes.
7. Rest and serve. Remove from the oven and allow to cool for at least 10 minutes before serving. Top with fresh dill and enjoy!