Low Carb Unstuffed Cabbage Casserole Recipe

How I made it:

** General Note: you don't want your pan to cook dry, but you don't want the ingredients to be too soup-y either. If you feel the pan is getting too dry, add 1/4-1/3 cup of your favorite broth or use water if you are not one who keeps broth on hand. I used low-sodium vegetable broth because that's what was in the fridge, but would also use beef broth or beef bone broth if that's what I had on-hand.

I added 1/4 cup of broth after the ingredients had cooked a few minutes at the end of step 3.

1) Saute the ground beef and chopped onion with a pinch or sprinkle of favorite spices - Mrs. Dash, cumin, sage, & thyme.

2) Add a variety of chopped bell peppers - yellow, orange, and red. Stir up & saute for a few minutes.

3) Use a 10-oz can of Ro-tel style tomatoes with onions & green chilis, medium heat. Stir well and heat up for 6 or 7 minutes.

4) Add the listed spices & amounts as listed: smoked paprika, oregano, garlic powder, onion powder, and some more Mrs. Dash as suits your tastes. Stir well.

5) Top with enough chopped cabbage to cover the pan, to your desired tastes (I probably didn't use as much as the author did).

6) Cover and cook until cabbage is looking soft & translucent.

7) Top with cheese, spread ingredients a little bit to make sure some cheese gets down inside. Cover again and turn the fire down to low or even off, if there's plenty of heat inside the pan.

A Corelle 10X10X2 skillet is what I cooked in.