Preheat Oven:
Preheat your oven to 375°F (190°C).

Prepare the Beef Filling:

• In a large skillet, heat 2 tablespoons of olive oil over medium heat.
• Sauté the chopped onion until soft (about 3–4 minutes). Add the minced garlic and cook for another minute.
• Add the ground beef, breaking it up with a spoon, and cook until browned and no longer pink. Season with salt, pepper, thyme, and oregano.
• Stir in the diced tomatoes (with juices) and beef broth. Let the mixture simmer for about 5 minutes. Optionally, sprinkle in red pepper flakes for a slight kick.

Prepare the Cabbage:

• In a large bowl, toss the shredded cabbage with a drizzle of olive oil and a pinch of salt. This helps to soften the cabbage during baking and enhances its flavor.

Assemble the Casserole:

• In a greased 9×9-inch (or similar size) casserole dish, spread the seasoned cabbage evenly to form a base layer.
• Spoon the beef mixture over the cabbage, ensuring an even distribution.
• If using cheese, sprinkle the shredded cheese evenly over the top.

Bake:

• Place the casserole in the preheated oven and bake for 25–30 minutes, or until the cabbage is tender and the cheese (if added) is melted and bubbly.

Serve:

• Remove from the oven and let the bake rest for a few minutes before serving. Enjoy as a hearty main dish with a side salad or crusty bread.