Ingredients

1 small cabbage, chopped
1 lb (450g) ground beef
1 can (15 oz) diced tomatoes (with juice)
1 cup onion, chopped
2 cloves garlic, minced
1 tablespoon bouillon powder (beef or chicken flavor works well)
2 tablespoons olive oil or butter
½ teaspoon black pepper
½ teaspoon paprika (optional, for smokiness)
Salt to taste
Fresh parsley (for garnish, optional)

Directions

Chop the cabbage into bite-sized pieces.

Dice the onion and mince the garlic.

Heat olive oil (or butter) in a large skillet or Dutch oven over medium-high heat.

Add the ground beef and cook until browned, breaking it apart with a spoon (about 5–7 minutes). Drain excess grease if necessary.

Stir in chopped onion and garlic. Cook for 2–3 minutes until softened and fragrant.

Add chopped cabbage and canned diced tomatoes (with juice).

Sprinkle in bouillon powder, black pepper, and paprika.

Stir everything together until well mixed.

Reduce heat to medium-low. Cover and let simmer for 20–25 minutes, stirring occasionally, until cabbage is tender.

Taste and adjust seasoning with extra salt, pepper, or bouillon if needed.

Garnish with fresh parsley if desired.

Serve warm as a complete meal or pair with crusty bread or rice.