Instructions: Cook garlic in 3 Tb. olive oil in a medium saucepan over medium heat until pale gold, about 30 seconds. Stir in parsley, then add tomatoes, oregano and salt and pepper to taste. Bring sauce to a simmer and cook until thickened, 15 to 20 minutes.

Bring a large pot of water to boil. Add cabbage leaves and salt to taste.

Cook until leaves are tender, about 2 minutes. Remove leaves with a slotted spoon or tongs and drain on paper towels. Pat leaves dry.

Spoon half of sauce into an oiled 9-inch square baking pan. Cut mozzarella into 8 pieces. Place 1 piece of cheese near base of each cabbage leaf. Roll up leaf, tucking in sides to make a neat package. Place cabbage rolls in pan, seam-side down. Spoon on remaining sauce and sprinkle with Parmigiano- Reggiano cheese.

Bake at 375 degrees F. until sauce is bubbling, about 25 minutes. Serve hot.

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