Preheat oven to 375 degrees.

Cut cabbage heads in half and boil for 15–20 minutes until soft. Drain water and chop into 1" squares. Then sauté cabbage for 2–3 minutes to remove excess water. Let cool and wrap cabbage leaves in dishtowel, squeezing out remaining water.

Brown beef in skillet. When most of the pink is gone, add pepper and onion. Sauté 3 more minutes until thoroughly cooked and onion has softened. Add garlic, oregano and basil and cook 1 more minute. Remove from heat.

In a medium bowl, whisk egg white into crushed tomatoes. Add to meat mixture and season with salt and pepper.

In a separate bowl, mix cheeses together.

To assemble, double layer cabbage, meat sauce and cheese in greased 9" x 13" pan. Sprinkle with red pepper flakes if desired. Bake 20 minutes or until golden brown.