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Finely dice 1 large yellow onion, 1 red bell pepper, and 2 jalapeño peppers (deseed to make less spicy). Set them aside, separately
Core 1 small head of green cabbage, then roughly chop it into bite-size pieces. Set it aside.
Bring a pan to medium heat. Add 1 tbsp olive oil. Add your onions, 2-3 finely minced garlic cloves, a couple pinches of salt and pepper, then sauté until translucent.
Add 2 lbs ground beef (I used 85/15), 1 packet of taco seasoning, 1 tbsp smoked paprika, and ¼ tsp cayenne pepper. Then using a spatula break it down so it’s finely minced.
When it’s browned up, add your finely diced bell pepper and jalapeño, pour in ½ cup of bone broth, then toss in your cabbage, add a couple pinches of salt, and cover the lid on medium heat.
Let everything steam, covered, for 10-15 minutes until the cabbage has cooked down and softened.
Remove the lid, give everything a really good mix so the cabbage gets coated in all those juices and seasonings, then cook uncovered for another 3-4 minutes until most of the liquid has absorbed.
Serve it up as is, or top with whatever you like (sour cream or finely chopped cilantro would be great, with a squeeze of fresh lime!)