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In a large skillet, saute the onions in olive oil and butter for 15 minutes on medium heat.
Add carrots and cook for another 5 minutes.
Add ground meat and cook for 10 more minutes, stirring, and breaking the meat into small pieces.
Add 1 cup of marinara sauce, salt, pepper and Italian seasoning. Stir everything well and set aside. Preheat the oven to 350F.
Place 2-3 cabbage leaves on the bottom of medium-sized bowl. Spread a generous amount of meat sauce onto the cabbage leaves, and add some mozzarella.
Repeat layers until you ran out of sauce and most of the cheese (reserve a little for topping). Finish with the cabbage leaves.
Place a baking tray on top of the bowl and flip the “lasagna cake” onto it.
Spread ½ cup of marinara sauce on top and bake at 350F for 30 minutes.
Take the cabbage lasagna out, spread the remaining ½ cup of marinara and add some cheese on top. Bake for another 10 minutes until cheese melts.
Let it cool slightly, garnish with chopped parsley and serve.