This is the recipe my father's always after when he's at my house. He just adores it!

Back when I was a little girl growing up in the heart of the Midwest, a comforting cabbage dish often graced our supper table, especially when the air had a crisp chill. This low carb unstuffed cabbage casserole keeps the spirit of those traditional flavors without the fuss of stuffing each leaf. It's perfect for those who want the hearty, nostalgic taste of cabbage rolls but prefer a simpler, quicker method. Plus, it's a warm and healthful dish, ideal for sharing with family, especially on a cool evening.

To complete your meal, consider serving this casserole alongside a simple cucumber and dill salad, which offers a refreshing crunch and a bright contrast to the rich, savory flavors of the casserole. A side of roasted carrots or steamed green beans with a touch of butter would also complement the dish beautifully. And of course, a warm slice of homemade low-carb bread to sop up any extra juices would make this down-home meal absolutely perfect.

Servings: 6

1 medium head of cabbage, chopped
1 lb ground beef
1 small onion, diced
3 cloves of garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1/2 cup beef broth
1 tsp smoked paprika
1 tsp dried oregano
1 tsp dried basil
Salt and pepper, to taste
1 cup shredded mozzarella cheese

Preheat your oven to 375°F (190°C).

In a large skillet, cook the ground beef over medium heat until it's no longer pink. Drain the fat.

Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent and fragrant, about 5 minutes.

Stir in the diced tomatoes, tomato sauce, beef broth, smoked paprika, oregano, basil, salt, and pepper. Let it simmer for about 10 minutes, allowing the flavors to meld together.

In a large baking dish, spread half of the chopped cabbage across the bottom.

Pour half of the beef mixture over the cabbage layer, then repeat with the remaining cabbage and beef mixture.

Cover the dish with foil and bake for 45 minutes, until the cabbage is tender.

Remove the foil, sprinkle with shredded mozzarella cheese, and bake uncovered for an additional 10-15 minutes, until the cheese is bubbly and golden.

Let the casserole rest for a few minutes before serving, allowing the flavors to settle.

For a bit more heat, try adding a pinch of red pepper flakes or a dash of hot sauce to the beef mixture. If you prefer a different protein, ground turkey or chicken can also be used instead of beef. For an added layer of flavor, consider mixing in some cooked, crumbled bacon. And for a vegetarian version, you can replace the ground beef with a plant-based ground meat substitute and use vegetable broth instead of beef broth.