In a large skillet, heat over medium-high heat and add the ground beef. Use a spatula to break the meat apart as it cooks for about 5-7 minutes.

Once the beef is browned, push it to one side and sauté the finely chopped yellow onion and minced garlic on the other side with a splash of oil and salt for 3-5 minutes until translucent.

Stir in the fire-roasted diced tomatoes and mix in the Better Than Bouillon beef stock. Add optional tomato paste, cumin, and smoked paprika, blending well and simmer on medium heat for 5 minutes.

Introduce the chopped green cabbage into the skillet, stirring until fully coated in the beef mixture. Cover and cook for 15-20 minutes until the cabbage is tender.