Construct polow in the reserved non-stick Dutch oven: Add 2 tablespoons oil and 2 tablespoons water. Shake pot to mix them together and spread a thin layer of rice on bottom of pot. Then spread 1/3 of herbs and cabbage mixture on top. Spread 1/3 of rice over cabbage mixture. Layer all of the meatballs on top of rice, and layer 1/3 of the cabbage on top. Layer 1/3 of rice, then remaining 1/3 of cabbage and herbs. Finish with remaining rice. With the back of a spatula make 5 holes in the rice. Do not touch the bottom of the pot.
Place Dutch oven on medium heat. Cover and cook rice 10 minutes. Mix 2 tablespoons olive oil (or melted butter) with 1/3 cup water, and pour over rice. Drape clean cotton towel or 2 layers of paper toweling over pot and cover with lid. Reduce heat to low and simmer rice 50 to 60 minutes. Check for tah dig (browned bottom crust) by carefully lifting edge of rice and peeking underneath. Cook longer if it hasn’t formed. Remove pot from heat and cool 10 minutes before unmolding.
To Serve: Unmold polow onto platter. Place platter over top of pot and with a hand on both, quickly and smoothly flip the pot onto the platter. The rice and its crust will come out in one piece — if done correctly! If not, spoon rice onto platter and place pieces of crust around cooked rice.