3 tablespoons olive oil
1 onion, sliced
1 medium head cabbage, sliced
3 cloves garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes
1 (4 ounce) can tomato paste
1 tablespoon chopped fresh parsley
2 tablespoons Italian seasoning
1 cup shredded mozzarella cheese
2 eggs
2 teaspoons dried parsley
Heat oil in a large saucepan over medium heat. Saute onion and cabbage until golden brown, about 5 minutes. Remove from heat and stir in garlic and tomato paste. Simmer until slightly thickened, about 10 minutes. Mix tomato paste, parsley, Italian seasoning and cheese in a small bowl.
Reduce heat to medium-low. Pour in eggs and parsley. Mix gently. Pour mixture into tomato mixture. Mix egg mixture into tomato mixture, mixing just until. Bring mixture to a slow simmer, stirring occasionally, until mixture is thickened.
Reduce heat to medium-low; cook until boiling. Reduce heat to medium-low; cook, stirring occasionally, until thickened, about 10 minutes. Stir pasta mixture into tomato mixture just until.