In a large skillet over medium heat, add the ground beef, breaking it apart with a wooden spoon. Cook for 5–7 minutes, stirring occasionally, until the meat is browned and no longer pink. Drain any excess fat if necessary, and then push the beef to one side of the pan to prepare for the next steps.

In the empty space of the skillet, add the diced onions and sauté for 3–4 minutes until they become translucent and fragrant. Then, stir in the minced garlic and cook for an additional 1–2 minutes, stirring frequently to prevent burning, until the garlic is aromatic but not browned.

Stir the cooked ground beef back into the skillet, then add the diced tomatoes, bouillon powder, cumin, cayenne pepper, smoked paprika, and salt. Mix well to combine all the ingredients, and bring the mixture to a gentle boil. Allow it to simmer for about 5 minutes, stirring occasionally to let the flavors meld together.

Incorporate the chopped cabbage into the skillet, stirring it into the beef and tomato mixture. Cover the skillet with a lid and cook for 10–15 minutes over medium heat, stirring occasionally, until the cabbage is tender yet still holds its shape.

Once the cabbage is cooked to your liking, taste the mixture and adjust the seasoning if necessary, adding more salt or spices as desired. Serve the hearty cabbage and ground beef warm, garnished with freshly chopped parsley or cilantro.