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Preheat oven to 350 degrees.
Bring a large pot of water to a rolling boil. Season with salt. Use a pairing knife to cut around the core. Gently pull off six leaves of cabbage, trying not to break them. If they tear a little bit that's okay. You can also submerge the whole head of cabbage in the boiling water for a few minutes to loosen up the leaves a bit before pulling them off. Boil cabbage leaves, three at a time until very soft and pliable, about 3-4 minutes.
Add the ground beef, onion, garlic, 1/2 cup marinara, Italian seasoning, egg, salt, dill, nutmeg, and brown rice to a medium bowl. Use hands or a fork to mix the ingredients just until combined.
Spoon half of the sauce in the bottom of a 9x12 baking dish. Use the paring knife to cut the hard vein out of the cabbage. Spoon about 1/2 cup of the filling in the middle of each cabbage leave. Tuck the edges in and roll up jelly-roll style. Place in the prepared pan seam-side down. Cover with remaining sauce.
Cover with foil. Bake until cabbage is super soft and meat is cooked through for about 1 hour.