Taco Cabbage Bake

2 tsp sweet paprika

1 1/2 tsp smoked paprika

1 1/2 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp mild chili pepper powder

1/2 tsp dried oregano

1/2 tsp black pepper

1 medium green cabbage (2 1/2–3 lb), chopped

2 Tbsp olive oil

Salt, to taste

1 Tbsp of the spice mixture

1 Tbsp olive oil

1 lb (450 g) ground beef

1 small sweet onion

3 cloves garlic, minced

2 Tbsp tomato paste

2 Tbsp of the spice mixture

2 tsp Worcestershire sauce

Salt, to taste

1 (14 oz) can pinto or black beans, drained

8 oz (225 g) Monterey Jack or Mexican blend cheese, shredded

1/2 cup Greek yogurt

1 tsp lime zest (or more to taste)

1 Tbsp lime juice

1 tsp honey

A small pinch of salt

8 oz (225 g) cherry tomatoes

Fresh cilantro

1 large avocado

Transfer the chopped cabbage to a large baking sheet. Sprinkle with salt and 1 Tbsp of the spice mixture, drizzle with 2 Tbsp olive oil, and toss to coat. Spread evenly. Bake at 425°F/220°C for 25–30 minutes, until beautifully roasted.

Heat 1 Tbsp olive oil in a pan over medium-high heat. Add the ground beef, spread it out, and cook undisturbed for 4–5 minutes until browned on the bottom. Flip and cook another 2 minutes, crumbling into bite-size pieces. Remove from the pan.

Drain excess fat, leaving a little in the pan. Cook the onion until soft and lightly golden. Stir in the garlic and tomato paste; cook 1–2 minutes.

Return the beef to the pan. Add 2 Tbsp of the spice mixture, salt, and 2 tsp Worcestershire sauce. Cook 1 more minute, then take off the heat.

In a baking dish, layer the roasted cabbage on the bottom, then the beef, then the drained beans, and top with the shredded cheese.

Bake at 375°F/190°C for 5–10 minutes, until melted and bubbly.

Mix all the lime cream ingredients in a bowl.

Serve warm, topped with cherry tomatoes, cilantro, and avocado, and drizzled with the lime cream.