Over high heat, heat large pot of water to boiling. Add cabbage, core-end down. Reduce heat to medium. Cover and simmer until leaves are softened, 10-12 minutes. Remove cabbage to bowl of cold water. Separate 16 large leaves from head of cabbage. Trim tough ribs on back of leaves so that they will roll up easily. Chop enough of remaining cabbage to make 3 cups.

In 12-inch skillet, over medium heat, in hot oil, cook chopped cabbage, green onions and garlic until tender, about 10 minutes, stirring occasionally. With slotted spoon, remove to bowl. In drippings remaining in skillet over high heat, cook ground lamb until well browned on all sides, stirring frequently. Remove to bowl with cabbage.

In food processor, blend lamb mixture until finely ground. In large bowl, toss lamb mixture with 1/2 cup yogurt, 2 tablespoons dill, Tabasco sauce and salt to mix well. Place 3 tablespoons lamb mixture at bottom of cabbage leaf and roll up tightly to form a 3-inch-long roll, tucking ends in as you roll. Repeat with remaining lamb and leaves.

Preheat oven to 400°F. Place cabbage rolls on rack in roasting pan. Add 1 cup boiling water; cover pan tightly with foil. Bake 20 minutes or until rolls are hot.

Meanwhile, in medium bowl, combine remaining 1 1/2 cups yogurt and 2 tablespoons dill. To serve, remove cabbage rolls to platter; top with Yogurt-Dill Sauce.

carbohydrate, 14 g fat, 66 mg cholesterol, 971 mg sodium.