Brown the meat. In a big skillet, heat the olive oil over medium-high heat. Use a spatula to break up the ground meat while it cooks until browned.

Add aromatics: Add minced garlic and diced onion and stir. Cook until aromatic, about 2 to 3 minutes.

Add chopped cabbage, paprika, Italian spice, salt, and black pepper to cook the cabbage. Cook, stirring frequently, until the cabbage starts to soften, about 5 to 7 minutes.

Pour in the sauce: Add the low-carb tomato sauce. Mix everything together. If the mixture seems too dry, add a little water or beef broth.

Simmer: Until the cabbage is soft and the flavours blend together, cover and simmer for 8 to 10 minutes, stirring now and then.

To make it cheesy, evenly distribute cheddar and mozzarella on top. The cheese should be totally melted and gooey after two to three minutes under cover.

Finish: Serve hot, right from the skillet, garnished with fresh parsley