In a large skillet, heat a splash of butter over medium-high heat. Add the lean ground beef and break it apart with a spatula. Cook for 8-10 minutes, stirring frequently, until the beef is nicely browned and no longer pink. Once cooked, transfer the beef to a paper towel-lined plate to drain any excess fat.

In the same skillet, add a little more butter if necessary, and toss in the chopped onions. Sauté for about 3 minutes or until the onions become translucent and fragrant.

Add the cored and chopped green cabbage to the skillet, stirring well to combine with the onions. Sauté the cabbage uncovered for about 10-15 minutes, stirring frequently until tender and slightly caramelized.

Once the cabbage is softened, stir in the minced garlic, smoky paprika, and Italian seasoning. Cook for an additional 2-3 minutes.

Pour the beef broth into the skillet, mixing well. Return the cooked ground beef to the pan, stirring until everything is heated through, about 3-5 minutes.

Finally, season your stir fry with salt and pepper to taste, give it a good stir, and ensure everything is evenly combined.