In a large skillet (I use a 12-inch skillet with a deep lip) or a large pot such as a large Dutch oven, heat the avocado oil over medium-high heat. Saute the onion, garlic, and chopped bell pepper, stirring occasionally, until the vegetables have softened and the onion is translucent, about 5 to 8 minutes.

Add in the ground beef and use a spatula to break it into smaller chunks while the meat is browning.

Add in the flour and Italian seasoning and mix into the meat mixture. Pour in the broth, diced tomatoes, green chiles, worcestershire sauce, salt, red pepper flakes, and pepper. Stir well and bring this mixture to a full boil.

Add in the chopped green cabbage and cover the skillet or pot. Cook for 10 minutes before stirring (as the pot will likely be very full). Use a spatula to press the cabbage into the meat mixture and stir as well as you can.

Cover again and cook for another 10-15 minutes, or until the cabbage reaches your desired level of doneness. Taste the beef and cabbage for flavor and add more salt, Worcestershire sauce, or hot sauce to your personal taste.

Serve in big bowls and enjoy as is, or add some grated cheese on top for some cheesy goodness. This hearty meal tastes even better the next day!