2 tablespoons olive oil
1 pound lean beef
2 teaspoons salt
2 cloves garlic, minced
2 teaspoons Italian seasoning
1 cup spaghetti sauce
1 head cabbage, shredded
6 ounces Swiss cheese, sliced
1 (8 ounce) can tomato sauce
1 (16 ounce) can tomato paste
1 onion, chopped
3 tablespoons minced fresh parsley
1 teaspoon crushed red pepper flakes
1 (8 ounce) package cream cheese, softened
1 package (20 ounce) can tomato sauce
2 quarts evaporated milk
1 cup shredded mozzarella cheese
Heat olive oil in a large stockpot or skillet over medium heat. Coat well with flour or margarine. Fry beef in oil until brown; drain excess fat.
Heat 1/2 cup salt and garlic in olive oil. Cook over medium heat, flipping salt frequently, until garlic is lightly browned, about 15 minutes. Remove from heat. Stir in Italian seasoning and saute in remaining olive oil garlic pan.
When beef is cool, mash in sausage and tomato sauce mixture. Stir in tomato paste, tomato soup, tomato paste, tomato sauce and tomato sauce. Let stand 5 minutes to 1 to 1.
Fry cabbage in olive oil once, or until slightly wilted. Pour over beef mixture. Garnish with cheese.