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Finely dice 1 medium red onion, 3-4 garlic cloves, 1 bell pepper, and 2 jalapeño peppers. Set them aside separately.
Remove the core from a head of green cabbage, and roughly chop it in bite sized pieces. Set these aside.
Bring your pan to medium heat. Add 1 tsp olive oil. Add the diced onions and garlic. Sautee for 2-3 mins.
Add 2lbs lean ground beef, season with salt, 1 packet of fajita or taco seasoning, 1 tbsp smoked paprika, ½ tbsp garlic powder, & ¼ tsp cayenne. Use a spatula to finely mince meat.
When meat is almost cooked through, add the bell pepper and jalapeño, pour in 5oz enchilada sauce, then toss in all your cabbage and cover.
Cook covered for 10-12 mins so the cabbage cooks down. Give it a mix to coat the cabbage in all the good stuff, then cook uncovered for another 4-5 minutes until excess liquid is absorbed.
Top with finely shredded cheese, cover for 2 mins so the cheese melts.
Top with greek yogurt or sour cream, lots of cilantro, and lime juice.