Finely dice the shallots, mince the garlic, finely dice the bell pepper, and finely chop the sun-dried tomatoes.

Add the shallots, garlic, bell pepper, sun-dried tomatoes, olive oil, tomato paste, thyme, onion powder, garlic powder, sweet paprika, and cayenne pepper (if using) to a large skillet.

Bring the skillet to medium heat and stir well until softened and translucent, then season with salt and pepper.

Add the ground chicken, break it up finely, and cook until browned.

Pour in the bone broth and half and half, stir together, and let it gently simmer for 2 to 3 minutes.

Roughly chop the cabbage and add it in, season with another pinch of salt, then cover and let it steam over medium heat for 12-15 minutes, until the cabbage is soft and tender.

Remove the lid and stir everything together really well so the cabbage gets completely coated in the sauce.

Add the Parmesan and cook uncovered for another 3-5 minutes until everything is creamy, saucy, and the cabbage has soaked up all the flavor.

Finish with more Parmesan, fresh basil, and a few chopped sun-dried tomatoes on top.