1/2 pound lean ground beef
2/3 cup chopped onion
1 tablespoon Italian seasoning
salt and pepper to taste
1 tablespoon olive oil
1 medium tomato, diced
3 cups shredded mozzarella cheese
1 medium onion, diced
1/2 cup grated Parmesan cheese
1 cup chopped green olives
1 medium head cabbage - cooked, torn, and cubed
2 tablespoons grated Parmesan cheese
1 cup chopped green olives
1 cup diced grape tomatoes
1 cup diced red bell peppers
1 cup diced green onions
1 cup sliced fresh mushrooms
2 cloves garlic, minced
1/2 teaspoon salt
1 tablespoon dried basil
1/2 teaspoon dried oregano
Preheat oven to 400 degrees F (200 degrees C). Grease 8x8 inch baking dishes.
Place beef in a large skillet over medium heat. Cook until evenly brown, about 5 minutes. Drain onto paper towels and set aside.
In a large pot, mix the Italian seasoning, salt and pepper. Saute over low heat for 5 minutes, stirring constantly. Stir in oil and olive oil. Heat briefly, then stir in tomato, mozzarella cheese, onion, and Parmesan cheese. Drizzle evenly over beef, then stir in green olives, grape tomatoes, red bell peppers, green onions, mushrooms, cabbage, and beef. Pour marinara sauce over all.
Bring mixture to a boil in a saucepan filled with hot water, cover, and simmer for 20 minutes. Drain, discard liquid, and return skillet to pot over low heat.
Add chopped tomatoes, green onions, mushrooms, cabbage, tomatoes and bell peppers. Cook over low heat for 4 to 5 minutes, stirring occasionally, until vegetables are tender.
Return skillet to pot, and cook over medium heat until heated through. Transfer sauce to pecans. Sprinkle drained marinara over meat mixture.
Place tomato mixture in large resealable plastic bag. Place bag over a serving platter and seal the bag. Place in a large resealable plastic bag. Refrigerate for at least 5 hours, or overnight.
To serve, layer hamburger mixture with tomatoes, green onions, mushrooms, cabbage, tomatoes and bell peppers, cheese, green ol