In a small saucepan, bring 1 cup of water, butter, and beef bouillon cube to a boil over medium-high heat. Remove from heat. Add 1 cup minute rice and stir well. Cover pot and let sit until you are ready to use it in the meat mixture.

Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray. Set aside.

In a large soup pot over medium heat, add ground beef. Cook and crumble until no longer pink. Drain grease. Return beef to pot, add onions and garlic. Stir well. Let cook for 5 to 7 minutes while stirring often.

Add dried parsley, garlic powder, onion powder, paprika, Italian seasoning, salt, pepper, and red pepper flakes. Stir well to combine. Let cook for an additional 2 minutes.

Add water, Worcestershire sauce, diced tomatoes with their juices and tomato sauce. Stir well and turn heat to low and allow to simmer for about 5 minutes.

Add cooked rice to the sauce mixture and stir well. Remove from heat and set aside.

In a separate large skillet over medium heat, add 2 tablespoons olive oil. Add cabbage, salt, pepper, and butter. Stir well. Let cabbage cook for 5 minutes or until the cabbage is starting to get tender.

Add your cabbage to the meat and rice mixture. Stir well to combine.

Dump cabbage mixture into a 9×13 baking dish and spread evenly with a spatula. Top with shredded mozzarella cheese.

Cover with foil and cook for 40 minutes.

Uncover casserole dish and continue to cook for an additional 15 minutes, or until the cheese is starting to brown and the casserole juices are bubbling on the sides of the casserole.