Bring large pot of water to boil over high heat. Add cabbage, core end down. Reduce heat to medium. Cover and simmer until leaves are softened, 10 to 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 remaining cabbage to make 3 cups.
Heat oil in 12-inch skillet over medium heat. Cook chopped cabbage, green onions and garlic until tender, about 10 minutes, stirring occasionally. Remove to bowl with slotted spoon. Cook ground lamb in drippings remaining in skillet over high heat until well browned on all sides, stirring frequently. Remove to bowl with cabbage mixture.
Process lamb mixture in food processor until finely ground. Toss lamb mixture with 1/2 cup yogurt, 2 tablespoons dill, TABASCO® Sauce and salt in large bowl; mix well. Place 3 tablespoons lamb mixture at bottom of cabbage leaf and roll up tightly to form 3-inch-long roll, tucking in ends. Repeat with remaining lamb mixture and cabbage 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, combine remaining 1-1/2 cups yogurt and 2 tablespoons dill in medium bowl. To serve, remove cabbage rolls to platter; top with Yogurt-Dill Sauce.
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