Instructions:
Preheat the oven to 375°F (190°C).
Cook the ground beef: In a large skillet, cook the ground beef over medium-high heat until browned and fully cooked. Drain any excess fat.
Add the onion and garlic: To the cooked beef, add the chopped onion and minced garlic. Cook until softened, about 3-5 minutes.
Cook the cabbage: In another large skillet, melt butter over medium heat. Add the shredded cabbage and cook, stirring occasionally, until it softens and reduces in size (about 10-12 minutes).
Combine the beef and cabbage: Add the cooked cabbage to the beef mixture. Stir in the beef broth (or water), salt, pepper, paprika, and thyme. Let it simmer for about 5-7 minutes to allow the flavors to meld together.
Add the cream: Pour in the heavy cream, stirring to combine. Continue cooking for another 5-10 minutes until the mixture becomes creamy and slightly thickened.
Assemble the casserole: Transfer the beef and cabbage mixture into a greased baking dish (about 9×13 inches). If using cheese, sprinkle the shredded cheddar cheese over the top.
Bake: Place the casserole in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly (if using).
Serve: Let the casserole cool for a few minutes before serving. Enjoy your creamy, savory dish!
This casserole makes a great low-carb meal and can be served with a side salad or bread.
Enjoy!
