Leigh's Lazy Cabbage Casserole

 
You will need:

• 1 pound each of extra lean ground beef and pork
• 1 bunch of green onions (about 6 chopped)
• 1/2 head of large cauliflower (shredded)
• 1/2 large head of cabbage (sliced thinly)
• 2 packages of low sodium taco seasoning
• Worcestershire sauce (1 tsp)
• Tabasco sauce (optional, to taste)
• onion and garlic powder (about 1 tbsp each)
• less sodium soya sauce (2 tbsp)
• low sodium beef stock (2 cups)
• half salt to taste
  
  Directions:
  
• Brown ground meat in a large skillet. Once the meat has cooked, drain any fat (I use a colander).
• Once meat has drained, add 2 packages of taco seasoning, shredded cauliflower, green onion, Worcestershire sauce, Tabasco sauce, onion and garlic powder and less sodium soya sauce, and 1 cup of low sodium beef stock. Mix thoroughly and cook until liquid has reduced (about 15 minutes).

This is everything added to the pan before cooking it down!

• In the meantime, slice cabbage thin and put half on the bottom of a deep casserole dish, or your slow cooker.

• Once the meat has simmered for an additional 15 minutes, pour it on top of the cabbage, then add the rest of the cabbage on top of the meat mixture. Add the remaining beef stock. Cook on high in your slow cooker, or covered tightly at 325 for 2 1/2 hours. If using an oven, be sure to stir every 45 minutes.
  

The casserole assembled.

Four hours later.

Ready to eat.