Chop the cabbage and cut it in half, removing the core and slicing into 1-inch wide pieces.

Bring salted water to a boil and cook the cabbage for 2 minutes. Drain well and set aside.

In a skillet, brown the ground beef over medium heat. Add onion, carrot, celery, garlic, red pepper flakes, and salt. Cook for 5 minutes.

Stir in 3 cups of tomato juice and rice, bring to a simmer and cook for 5 minutes. Remove from heat and stir in Parmigiano cheese and half the parsley.

Grease a 9 x 13 inch baking dish and preheat the oven to 350°F.

Spread ⅓ of the cabbage in the dish, layer with half the beef mixture and ⅓ of the mozzarella.

Add half the remaining cabbage over the mozzarella and rest of the beef mixture. Add half the remaining mozzarella.

Top with the rest of the cabbage, pour remaining tomato juice over it, and sprinkle with the rest of the mozzarella.

Cover with foil and bake for 1 hour. Uncover and bake for an additional 15 minutes. Let rest for 15 minutes before serving and garnish with remaining parsley.