Place approximately 1 tablespoon of filling in the center of each cabbage leaf and roll up to cover the filling.
There's no wrong or right way to do this, it just takes practice. Just don't make them too big.
Place the dolma in the leaf-lined Dutch oven, in straight rows until the bottom is covered.
When you are done with the first layer, sprinkle with a teaspoon of dill.
If you run out of cabbage leaves, you can use onions to use up the remaining filling.
Just peel a medium sized onion, cut the ends, and make a slit half-way through the onion. Boil for approximately 25 minutes. Strip the onion layers and stuff them with the remaining mixture.
Cover the pot, and cook over medium heat for approximately 15 minutes. The dolma will release some of its juices, and will partially steam cook. During this time, you can move on to making the sauce.