In a large skillet or pot, heat the olive oil over medium heat. Add the chopped cabbage and sauté for about 5-7 minutes, until it begins to soften. You can cover the skillet to help it cook faster, stirring occasionally. Once softened, remove from heat and set aside.
Cook the ground meat:
In a separate large skillet, brown the ground beef (or turkey) over medium-high heat. Break up the meat with a spoon as it cooks. Once fully cooked, drain any excess fat.
Add seasonings and tomato products:
To the cooked meat, add the diced onion, garlic powder, onion powder, paprika, thyme, oregano, red pepper flakes (if using), salt, and pepper. Stir to combine. Then, add the diced tomatoes (with juices), tomato paste, and tomato sauce (or Worcestershire sauce). Simmer for 5-7 minutes to allow the flavors to meld together.
Assemble the casserole:
Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, layer the sautéed cabbage, then top it with the meat mixture, spreading it out evenly. If you like, you can stir the cabbage and meat mixture together in the baking dish, or leave them in layers for a more traditional look.
Top with cheese:
Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.
Bake:
Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Serve:
Once done, remove from the oven and let it cool for 5 minutes before serving. Garnish with fresh parsley if desired.
