Bring a large pot of water to a boil. Cut ¼" off the bottom of a head of cabbage and place the cabbage into boiling water. Simmer 2 minutes and then remove the softened leaves. Repeat until all of the leaves are removed. Remove any tough stems from cooked leaves.
Preheat oven to 350°F. Combine pasta sauce and tomato sauce. Set aside.
Place ground beef, onion and garlic in a large skillet. Brown over medium heat until no pink remains. Drain fat.
Add cauliflower rice to the beef mixture with dill, oregano, and ⅓ cup of the tomato sauce. Simmer filling 3-4 minutes to combine flavors.
Spread a thin layer of tomato sauce mixture in a 9x13 dish.
Use a knife to remove any thick stems on the cabbage leaves. Fill each leaf with about ⅓ cup filling.
Roll the cabbage while tucking in the sides and place seam side down in the prepared pan.
Top with remaining sauce.
Cover the pan and bake 75-90 minutes. Let cool 15 minutes before serving.
Smaller leaves can be overlapped to make more rolls.