Remove outer leaves of cabbage head and discard. Carefully peel 12 cabbage leaves off, then use a sharp knife to cut out the majority of the fibrous vein in the middle. Don't cut all the way through, which would then separate the one leaf into two leaves. The hole you just cut should resemble an elongated "V".

In a very large pan with a lid, heat the 3 C water and 1 T white vinegar to boiling. Working in batches, place the leaves in the pan and cover. Cook for about 4 minutes, or until the leaves are more pliable and more easily rollable.

In same pan, heat the 1 T of olive oil over medium heat and add 1 C onions. Gently cook for 5 minutes until they are soft. Add garlic and cook for an additional 1 minute. Turn off the heat and set aside.

In a medium sized bowl, combine 1 lb ground beef, 1 t salt, 1 t black pepper, ½ t dill, ⅓ C rice, ½ C tomato sauce and onion/garlic mixture until well combined. Scoop ⅓ C of this mixture onto the top of each leaf, and roll down tucking in the sides as you go.

To the large pan, add 1 C tomato sauce, 2 C chicken broth, ½ t salt, ½ t black pepper and ½ t garlic powder. Arrange all 12 cabbage rolls around the pan. Turn on heat to medium-high and bring to a boil. Then, reduce heat to low, cover, and cook for 45 minutes.