Start by making cuts on the cabbage diagonally then cut it diagonally again in the opposite direction, do not cut all the way through.
Transfer the cabbage to a bowl and set aside.
Into a skillet, add a drizzle of olive oil and add the potatoes chopped into dices, also add the ground beef, mix for about 3 minutes or until the meat browns.
Add the diced peppers and the grated carrots, mix again and cook for another 3 minutes.
After this time, add the cabbage we’ve chopped and mix well, cover the pan and let it all cook for 20 minutes on low heat.
Now, season with salt, black pepper and red pepper, mix again and turn off the heat, set aside.
In a bowl, put the eggs and beat them well, add the milk, the table cream, the oil and the crushed garlic cloves, season with black pepper, salt, and red pepper, finally add the wheat flour, mix it all again. Add parsley to taste and mix.
Into a baking dish, add a drizzle of olive oil and evenly spread it all over the container, add all the meat mixture we’ve set aside, spread it well and add the sauce we’ve made.
Top it all with the shredded mozzarella cheese and with some oregano to taste.
Bake in a preheated oven at 200°C (392°F) for 35 minutes.