In a large skillet, heat a drizzle of oil over medium heat. Add the ground beef and cook for about 5–7 minutes, breaking it apart with a wooden spoon until it’s fully browned and no longer pink.

Once the ground beef is ready, push it to one side of the skillet. In the cleared space, add diced onions and sauté for 3–4 minutes until they become translucent. Then, stir in minced garlic and continue cooking for 1–2 minutes.

Next, add the diced tomatoes along with bouillon powder, cumin, cayenne pepper, smoked paprika, and salt. Stir everything together and bring to a gentle boil. Let it simmer for about 5 minutes.

Add the chopped cabbage to the skillet and stir it in well. Cover the skillet with a lid and reduce heat, letting it cook for 10–15 minutes until the cabbage is tender.

Taste the mixture and adjust the seasonings if necessary before serving.