Spray the a spring form pan with a light coating of cooking spray. Line the bottom with a circle of parchment paper. Set aside.

Fill a large bowl with ice water. Set aside. 

Bring a wide pot of water to a boil.  A few leaves at a time, gently add the cabbage leaves to the water and cook for 3 minutes. Careful not to tear, remove the cabbage leaves from the boiling water and add to ice bath to stop the cooking. Remove the leaves and pat dry. Repeat with remaining leaves. 

Using the largest cabbage leaf, carefully lay it in the bottom of the prepared pan. Continue adding leaves up the sides of the pan. Trim the leaves hanging over edge. Set aside. 

 In a large frying pan, sauté the onion for 3 minutes over medium heat in the olive oil. Add the red bell pepper, rosemary, thyme, salt, pepper, and garlic and cook for 2 more minutes. Use a wooden spoon to gently stir while cooking. Add the hamburger, turkey burger, and the sausage to the pan and cook until done. Use a wooden spoon to toss while cooking. Drain the fat from the pan and move the mixture to a bowl.  Add the 2 cups of the marinara sauce, parmesan cheese, eggs, and the fresh basil to the bowl. Using two forks, toss until the meat mixture is coated. 

Preheat the oven to 350° F. 

Spoon a cup of the meat mixture into the pan and carefully spread it out being careful not to move the cabbage leaves. Add a little meat if necessary to cover completely. Sprinkle the meat the cooked rice and fresh basil. Add a layer of cabbage leaves and repeat with the layering until you reach the top of the pan. Finish with a layer of cabbage leaves. Tuck them in around the meat. 

Bake the Cabbage Cake for 45 minutes.

In a small pot, heat the remaining marinara sauce. Remove the Cabbage Cake from the oven and carefully flip it onto a plate. Remove the spring from pan and the layer of parchment paper.

Ice the cake with the heated marinara sauce. Sprinkle with fresh basil and the shaved parmesan. 

SLICE AND ENJOY!