Preparation Steps

• Chop the cabbage, removing the core and slicing into 1-inch wide pieces.
• Bring a large pot of salted water to a boil and cook the cabbage for 2 minutes.
• In a large skillet, brown the ground beef over medium heat, then add onion, carrot, celery, garlic, red pepper flakes, and salt. Cook for 5 minutes.
• Pour in 3 cups of tomato juice and rice, bring to a simmer and cook for 5 minutes. Stir in grated Parmigiano cheese and half the parsley.
• Grease a 9 x 13 inch baking dish, preheat oven to 350°F.
• Layer ⅓ of chopped cabbage, half the beef mixture, and ⅓ of shredded mozzarella in the baking dish.
• Add half of the remaining cabbage, the rest of the beef mixture, and ½ of the remaining mozzarella.
• Top with the rest of the cabbage, pour remaining tomato juice over, and sprinkle the last of the mozzarella.
• Cover the dish with foil and bake for 1 hour, then uncover and bake for an additional 15 minutes. Let rest for 15 minutes before serving.
• Garnish with remaining parsley and serve hot.