1. Preheat oven to 350°F.
2. Bring a large pot of water to a rolling boil. Season with salt. Use a paring knife to cut around the core of the cabbage. Gently pull off six leaves, trying not to break them. If they tear a little, that’s okay. You can also submerge the whole head of cabbage in the boiling water for a few minutes to loosen the leaves before pulling them off. Boil the cabbage leaves, three at a time, until very soft and pliable, about 3-4 minutes.
3. In a medium bowl, combine the ground beef, onion, garlic, 1/2 cup marinara, Italian seasoning, egg, salt, dill, nutmeg, and brown rice. Use your hands or a fork to mix the ingredients just until combined.
4. Spoon half of the marinara sauce into the bottom of a 9×12-inch baking dish. Use the paring knife to cut the hard vein out of each cabbage leaf. Spoon about 1/2 cup of the filling into the middle of each cabbage leaf. Tuck the edges in and roll up jelly-roll style. Place the rolls in the prepared pan seam-side down. Cover with the remaining sauce.
5. Cover with foil and bake until the cabbage is super soft and the meat is cooked through, about 1 hour.
Prep Time: 20 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Kcal: 230 per serving
Servings: 12
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