In a large skillet, heat a tablespoon of oil over medium-high heat. Once hot, add the ground beef, breaking it apart with a spatula as it cooks. Brown the beef for about 5–7 minutes until it’s no longer pink and has some nice caramelization. If there's excess fat, carefully drain it.

Add the chopped onion to the skillet and stir well. Cook for 3–4 minutes until the onion is soft and translucent. Incorporate the minced garlic and cook for an additional minute until fragrant.

Add the tomato paste to the skillet, stirring it into the beef and onions. Cook for 1–2 minutes to deepen the flavor, allowing the tomato paste to caramelize slightly. Season with salt, pepper, and paprika, stirring everything together.

Add the chopped cabbage to the skillet and gently fold it into the beef mixture. After a couple of minutes, pour in the beef broth and bring to a simmer over medium heat.

Cover the skillet and let the mixture cook for 10-12 minutes, stirring occasionally until the cabbage is tender.

Stir the mixture thoroughly to ensure everything is well integrated. Add a splash more beef broth if it seems too dry. Adjust seasoning to taste before removing from heat.

Serve your Ground Beef and Chopped Cabbage warm, either by itself or over a bed of rice. Garnish with fresh herbs if desired.