Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to ensure the bake doesn’t stick.

In a skillet over medium heat, cook the ground beef until browned, breaking it into crumbles as it cooks. Once browned, add the diced onion and minced garlic, cooking for an additional 3–4 minutes until softened and fragrant. Drain any excess grease from the beef mixture if necessary.

In the prepared baking dish, spread half of the thinly sliced cabbage evenly across the bottom. Next, sprinkle the cooked beef mixture evenly over the cabbage. Add the remaining cabbage on top of the beef, creating a layered effect.

In a bowl, combine the undrained diced tomatoes, beef broth, smoked paprika, dried thyme, salt, and pepper. Pour this mixture evenly over the cabbage and beef layers in the baking dish, ensuring the layers are well-covered.

Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top of the bake. For the finishing touch, mix the panko breadcrumbs with the melted butter and spread them evenly over the cheese for a golden, crispy topping.

Bake in the preheated oven for 35–40 minutes, or until the cabbage is tender, the sauce is bubbly, and the topping is golden brown and crispy. The flavors meld beautifully, creating a satisfying dish that’s both savory and filling.

Once baked, let the dish cool for 5–10 minutes before serving to allow the layers to set. Garnish with fresh parsley or a squeeze of lemon juice for a bright contrast to the savory richness.