Make sure your oven is at 350 degrees.

Put a lot of water to boil in a big saucepan. Adding salt brings out the flavor. Cut around the center of the cabbage with a paring knife. Carefully remove six cabbage leaves without tearing them. It’s fine if they get a little torn up. To make removing the leaves from a head of cabbage easier, you may blanch the entire vegetable in boiling water for a few minutes. Prepare cabbage leaves by boiling them for 3–4 minutes, or until they are soft and flexible.

Mix together the brown rice, dill, nutmeg, egg, salt, dill, and Italian seasoning in a medium bowl. Add the ground meat, onion, garlic, 1/2 cup marinara, and Italian seasoning. Mix the ingredients together with your hands or a fork until everything is evenly distributed.

Put a layer of sauce in the bottom of a 9×12 baking dish. The tough center vein of cabbage may be easily removed with a paring knife. Put roughly a half cup of the filling in the center of each cabbage leaf. Roll it up jelly-roll shape by tucking in the edges. Place seam-side down in the prepared pan. Spread the remaining sauce on top.

Tent it with aluminum foil. Bake for approximately an hour, or until the meat is thoroughly cooked and the cabbage is very soft.