Yummy in my tummy! Can’t stop eating this!

Preheat your oven to 350°F (175°C).

In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.

Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.

Stir in the chopped cabbage, diced tomatoes, beef broth, salt, pepper, paprika, and thyme. Mix well.

Transfer the mixture to a 9×13 inch baking dish.

Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.

Remove the foil, sprinkle the shredded cheddar cheese on top, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Let it cool for a few minutes before serving.

For a spicier version, add a pinch of red pepper flakes or a diced jalapeño. If you prefer a vegetarian option, you can substitute the ground beef with a plant-based meat alternative or use lentils for a protein boost. For picky eaters, consider adding a layer of mashed potatoes on top before baking for a twist on a shepherd’s pie.