Whisk together the chicken broth, tomato sauce, parsley flakes, caraway seeds, dill weed, and smoked paprika. Season with a little salt and pepper, set aside.

Note: When camping, we like to make packets of the parsley, caraway, dill, and paprika at home - saves us room in the RV!

Trim the cabbage if necessary, Slice into bite sized squares, or ¼-½ inch slices. Set aside.

Get a medium fire going.

In a LARGE pan, cook the bacon until the fat has rendered down, and the bacon is almost crispy. Pour off most of the fat, leaving about 1 tablespoon in the pan. Set the reserved fat aside.

Add the cauliflower rice to the pan, cook - stirring frequently - until it looks a bit dry and is starting to brown up a little.

Add the onion and garlic to the pan, continue cooking until the onion is tender.

Add the ground meat, using a spatula to break it up. Continue cooking until meat is browned - it doesn’t necessarily have to be cooked through, though.

Add the prepared cabbage and sauce to the pan, stir well to combine. Allow to simmer for about 20 minutes, or until the cabbage is tender.

Taste, season with additional salt and pepper, if needed.

Serve hot, with a dollop of sour cream and some chopped fresh herbs, if desired.