1 small onion, chopped into small pieces
1 medium head cabbage, chopped
1 medium head celery - cut into 1/4 inch strips
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 tablespoons milk
2 tablespoons salt
1 tablespoon dried minced onion
1/4 teaspoon white pepper
1/5 teaspoon dried rosemary
Pour onion and cabbage into a large bowl. Sprinkle with 1 tablespoon olive oil and Worcestershire sauce.
Place the onion and celery strips on top of the cabbage and coat well. Heat the remaining 1 tablespoon olive oil in a medium saucepan or skillet over medium heat. Saute cabbage and egg until golden and translucent. When the cabbage is fairly brown, add the tablespoon Worcestershire sauce and stir until the cabbage begins to break apart. Heat the remaining 1 tablespoon olive oil in the saucepan over medium-high heat. Saute the cabbage, turning constantly, until the leaves are golden, about 5 minutes. Carefully add the milk and salt to the skillet, stirring constantly. Return the cabbage mixture to the saucepan over medium heat. In a small bowl, whisk together the rosemary and white pepper and gradually whisk into the saucepan with the vegetable mixture.
After stirring continuously, rapidly pour the tomato marinade mixture into the skillet. Cover the skillet and bring the sauce to a boil. Reduce the heat to low and simmer, stirring occasionally, until the marinade is heated through, about 30 minutes. Spread the meat mixture generously on the bottom half of a large, spiral-shaped or "granny square." Place the green vegetable mixture over the green vegetable mixture. Fill the bottom half of the square with the beef mixture.
Top the warm green vegetable mixture with the parsley and sprinkle with the crushed tomato. Garnish with rosemary and red wine.