Add the avocado oil to a large thick-bottomed pot (I use my Dutch oven) and heat to medium-high.

Add the onion, carrots, celery, and garlic and stir well. Cover and cook, stirring occasionally, until the onion and celery are very fragrant, about 5 minutes.

Move the vegetables off to one side of the pot and add the ground beef. Allow it to brown for 3 minutes before flipping it to the other side to brown for another 2 to 3 minutes. Break the meat up into smaller chunks and mix it in with the vegetables.

Add the remaining ingredients to the pot (tomato sauce, chicken broth, nutmeg, black pepper, sea salt, and cabbage).

Cover the pot without stirring and cook for a few minutes to allow the cabbage to wilt slightly so that it is easier to stir.

Stir the pot well, cover, and cook at a gentle boil for 30 to 40 minutes, or longer if you have the time (the longer it cooks, the more flavorful it will be). Be sure to stir every once in a while.

Serve the unstuffed cabbage in big bowls and enjoy!