Remove the core from the cabbage and carefully separate the leaves.
Boil the cabbage leaves in a pot of hot water until they are tender. Remove and set aside.
Heat olive oil in a skillet. Add diced onion and minced garlic, and sauté until softened and fragrant.
Add the minced beef to the skillet and cook until fully browned.
Stir in the crushed tomatoes, diced tomatoes, diced carrot, dried parsley, oregano, and a pinch of salt. Simmer the bolognese sauce until it thickens.
In a baking dish, place a layer of the boiled cabbage leaves, followed by a layer of the meat sauce. Repeat the layers, finishing with meat sauce on top.
Pour the bechamel sauce evenly over the top layer of meat sauce.
Sprinkle grated cheese over the top and bake in the oven until the cheese is melted and golden brown.
Cook it hands-free.
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