In a medium-sized Dutch oven, cook the meat, onions, and garlic until no pink is left on the meat.

Pour in the tomato sauce, diced tomatoes, rice, parsley, oregano, red pepper flakes, salt, and pepper to taste. Cook for about 5 minutes.

Add the chopped cabbage and water and bring to a boil. Reduce heat, put the lid on, and simmer for about 1 ½ hour on low heat, stirring occasionally. You can also place it in a 350 F oven for 1 hour or slow cook for 3 hours in the crockpot.