1-First, preheat your oven to 375°F and chop the 10 cups of savoy cabbage into bite-sized pieces. In a large skillet, cook the 1.5 pounds of medium lean ground beef over medium heat until browned, which takes about 5-7 minutes. Add the diced onion, carrot, celery, and 2 minced garlic cloves to the skillet, stirring until they soften and release their aromas.

2-Next, mix in the 960 milliliters of low-sodium tomato juice, 1 cup of parboiled rice, the pinch of red pepper flakes if you’re in the mood for some heat, 1 teaspoon of salt, and pepper to taste. Let everything simmer for a few minutes to blend the flavors. For a deeper dive into related dishes, check out our simple soup recipes that use similar techniques for cozy meals.

3-Now, layer the mixture into a greased baking dish, topping it with the 1/2 cup of grated Parmigiano or Pecorino Romano cheese and 3 cups of shredded mozzarella cheese. Bake for 25-30 minutes until bubbly and golden. Finish by sprinkling the 1/4 cup of freshly chopped parsley on top for a fresh pop of color and taste.