Add olive oil over high heat in a dutch oven or large stockpot. Sauté the onions for 3 minutes.
Add the beef, black pepper and stir until the meat is browned. Once beef browns, add in the garlic and cook for 30 seconds. Strain off any excess grease. Put back the beef mixture to the dutch oven or large stockpot.
Add tomato sauce, diced tomatoes (with juice), oregano, red pepper flakes, bouillon cube (I use chicken) and 1/2 cup of water. Simmer on medium covered stirring often for 20 minutes.
Add in the cabbage and cook covered for 4 minutes or until the cabbage is tender. Do not add any additional liquid.
Stir in the cooked rice and top with both cheese cover and cook until the cheese has melted. Uncover and let rest for at least 5 minutes. Serve with your favourite crusty bread for a complete meal.