Heat a large skillet/pan over medium high heat. Add ground beef and cook halfway through, crumbling it as it cooks.
Add the onion, mushrooms, garlic, and cook until meat is cooked through and the vegetables have softened, about 5 minutes. Add the Italian seasoning and combine for about a minute or so. Add the cabbage. It will fill the pan but carefully stir in. Cook for about 5 minutes, until slightly wilted.
Add bulgar wheat, tomatoes, and water. Stir. Bring to a boil and reduce heat to medium low. Cover and simmer for about 12-15 minutes, or until bulgar is cooked through and cabbage is soft.
Uncover, top with dollops of ricotta and thin slices of mozzarella and cover until heated through, about 2-4 minutes.
Top with fresh basil and enjoy!
Storage suggestions:Fridge: transfer to an airtight container and store for 3-5 days Freezer: I recommend not adding the cheese if you know you’re going to freeze all or some (e.g. add cheese to ½ of the dish). Transfer to a freezer-safe container. Will keep for up to 3 months.