Preparing the Cabbage and Beef:

• Cook the cabbage: Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Add the chopped cabbage and cook, stirring occasionally, until it’s tender and starting to caramelize (about 8-10 minutes). You don’t need to cook it all the way through, just soften it slightly.

• Brown the beef: While the cabbage is cooking, heat another tablespoon of olive oil in a separate skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it’s browned and fully cooked. Drain any excess fat.

• Add the aromatics: Add the diced onion and minced garlic to the cooked ground beef. Cook for another 2-3 minutes until the onion softens and the garlic becomes fragrant.

Making the Sauce:

• Prepare the tomato sauce: Stir in the diced tomatoes, tomato paste, and beef broth to the ground beef mixture. Add the Italian seasoning, basil, oregano, salt, and pepper. Stir everything together, bring it to a simmer, and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Assembling the Casserole:

• Combine the cabbage and beef mixture: Once the cabbage is tender and the beef mixture is ready, add the cabbage to the skillet with the beef and tomato sauce. Stir everything together, making sure the cabbage is well coated with the sauce.

• Transfer to a baking dish: Pour the cabbage and beef mixture into a 9×13-inch casserole dish and spread it out evenly.

• Top with cheese: Sprinkle the shredded mozzarella and grated Parmesan cheese over the top of the casserole.

Baking the Casserole:

• Bake the casserole: Preheat your oven to 375°F (190°C). Cover the casserole with aluminum foil and bake for 20-25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Serving:

• Garnish and serve: Remove from the oven and let the casserole cool for a few minutes. Garnish with chopped fresh parsley and additional Parmesan cheese, if desired. Serve hot and enjoy!