Remove any damaged outer cabbage leaves and cut the cabbage into 1-inch-thick steaks or large wedges, keeping the core intact so they hold together.
In a large saute pan, Cook your ground beef and sausage until cooked. Add onion and bell peppers, garlic powder, onion powder, smoked paprika, salt, and pepper. Add tomato paste and Worcestershire sauce. Saute until everything is combined.
Add your tomato paste, Kettle and Fire chicken bone broth. Stir in the garlic, Worcestershire sauce, and your slurry.
Add your cabbage, cover the pan and mix until your cabbage has cooked down. Serve with cauliflower rice.
