Step 1

Preheat oven to 350F/175C. Spray a 13" x 8" (or similar size) deep casserole dish with non-stick spray or mist with olive oil.

Step 2

Heat about a tablespoon of olive oil in a large frying pan over medium-high heat. Crumble the pound of ground beef into the pan and cook, breaking apart with a turner, until the beef is nicely browned, about 8 minutes. Season with a little salt and fresh-ground black pepper.

Step 3

While the beef cooks, chop onion, mince garlic (or measure garlic from a jar), and measure the sweet paprika, sharp paprika, and thyme. Drain the petite diced tomatoes into a colander placed in the sink.

Step 4

When the beef is done, push it over to the side of the frying pan, add a little more oil if needed, add the chopped onion, and cook until onion is softened and starting to brown, about 4 minutes. Add the minced garlic and spices and cook 1-2 minutes more.

Step 5

Stir to combine the beef and onion mixture. Then stir in the drained petite dice tomatoes and tomato sauce, reduce heat to low, and let the mixture simmer while you're preparing the cabbage and cauliflower rice. (Take the beef mixture off the heat if all the liquid evaporates.)

Step 6

Chop the head of cabbage to make about 10 cups coarsely chopped cabbage. In another large, deep frying pan heat about a tablespoon of olive oil over medium-high heat. Add the cabbage and cook until the cabbage is softened and starting to brown, about 8 minutes. Season cabbage with a little salt if you'd like.

Step 7

While cabbage cooks, microwave the 10.5 oz. package of frozen cauliflower rice in the package, following package directions. We cooked it 4 minutes for the brand we used. (If you prefer to use fresh riced cauliflower you'll need about 2 1/2 cups. Put the cauliflower rice in microwave-safe container, cover with cling-wrap, and cook 3 minutes. To cook on the stove, you'll need another pan, or put the cabbage in a bowl and use that pan again. Heat about 1 T olive oil over medium-high heat, add the riced cauliflower and cook, stirring several times, until the cauliflower is softened and some of the liquid has evaporated as steam, about 4 minutes. You could also make The BEST Easy Cauliflower Rice and use some of it to make this casserole and eat the rest for another meal.)

Step 8

When the cauliflower is barely softened, stir it into the beef-onion mixture.  Measure out the cheese.

Step 9

In the casserole dish make a layer of half the cabbage, half the meat-cauliflower rice mixture, and half the cheese. Make a second layer of cabbage, meat mixture, and cheese.

Step 10

Bake Low-Carb Deconstructed Cabbage Casserole uncovered for about 40 minutes, or until the mixture is bubbling and the top is starting to slightly brown.

Step 11

Serve hot. I like this with a dollop of sour cream, try that if you like sour cream.

Step 12

This will keep in the fridge for several days and can be reheated in the microwave or in a pan on the stove. The casserole also freezes beautifully to reheat later.