This delicious alternative to the traditional Irish dish is healthier and more flavorful! It is also extremely easy and a sure crowdpleaser!
Thinly slice enough cabbage leaves to equal 7 c loosely packed, making sure to discard the tough ribs. Chop onion and thinly slice mushrooms.
In 12 inch skillet over med-high heat, in 2 T olive oil, cook cabbage 1 minute stirring constantly. Add salt and pepper to taste and 3/4 c water. Reduce heat to medium-low, cover and cook 15 minutes stirring occasionally until cabbage is tender. Spoon cabbage into a 11"x7" casserole dish.
In same skillet, over med-high heat, add 1 T olive oil and cook ground bison, onion and mushrooms until all pan juices evaporate and meat is browned. Stir in tomato sauce, sugar, corn, peas and salt and pepper to taste. Spoon mixture over cabbage.
Preheat oven to 375. Prepare the mashed cauliflower according to package directions and let stand until thick.
Pour the mashed cauliflower over the casserole and bake for 35 minutes or until the top is lightly browned.