Preparation Steps

• Preheat oven to 375°F (190°C). Bring a large pot of water to a boil.
• Carefully remove outer leaves from the cabbage head. Boil the whole cabbage head for 5–7 minutes until leaves are pliable. Drain and let cool slightly. Gently peel off individual leaves and set aside.
• In a skillet over medium heat, cook ground beef, onion, and garlic with 1 tbsp olive oil until beef is browned and onions are soft. Drain excess fat.
• Stir in cooked rice, oregano, basil, salt, pepper, and red pepper flakes (if using). Remove from heat.
• Spread a thin layer of tomato sauce on the bottom of a 9x13-inch baking dish. Place a spoonful of the beef-rice mixture near the stem end of each cabbage leaf, then roll tightly and place seam-side down in the dish.
• Pour remaining tomato sauce over the rolled cabbage pieces. Drizzle with remaining 1 tbsp olive oil.
• Cover the dish with aluminum foil and bake for 45 minutes. Uncover and bake for an additional 15 minutes, or until cabbage is tender.
• Sprinkle with Parmesan cheese if desired and serve warm.