Next, in a large pot, combine rice, meatballs, tomato sauce, tomato paste, diced tomatoes, garlic, and all of your dry seasonings. Then, mix well with 3 cups of chicken broth and 1 cup of water. Bring this to a simmer on the stove over medium heat and continue to cook for 20 minutes stirring occasionally. Remove from heat.

Preheat oven to 400°. Mix leftover raw cabbage insides into your cooked meatball & rice mixture. (If you used an oven safe pot, as I did, you can do this all in one pot. Otherwise, at this point you will need to transfer the mixture to an oven safe pot or deep baking dish.)

Then, scoop meatballs in hollowed out cabbage head and gently push the stuffed cabbage down into the remaining mixture in the pot until cabbage head is fully covered. Pour remaining 1 cup of chicken broth and 1 cup of water over top of entire contents in pot. Cover and place in the oven for 1 hour.

Remove from oven and let cool a bit. Then, using tongs and/or a spatula or large spoon, (or whatever you're most confident with! 👌😆) carefully remove cabbage from the mixture to a bowl or dish. Slice open and into sections. Place servings onto plates or into bowls and top with 2 large spoonfuls of cabbage and rice mixture. Serve & Enjoy!