1 1/2 cups fresh carrot juice
2 tablespoons lemon juice
1 teaspoon salt
2 teaspoons black pepper, divided
2 tablespoons white sugar
1 cup beef broth
2 tablespoons honey
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 dash lemon zest
1 clove garlic, sliced
1 cup shredded mozzarella cheese
In a large bowl, combine carrot juice, lemon juice, salt, black pepper, sugar, beef broth, honey, lemon juice, apple cider vinegar, lemon zest and garlic. Mix well and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, mix shredded mozzarella cheese and lemon juice. Spread mixture over cabbage mixture overnight.
Bake in preheated oven for about 1 hour, or until bubbly and golden brown.