Begin by heating a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula. Cook for about 5-7 minutes until browned.

Add the chopped onion to the skillet, sauté for 3-4 minutes until translucent and soft.

Once the onions are softened, stir in the minced garlic, cooking for an additional minute.

Mix in the tomato paste, allowing it to cook for 1-2 minutes until caramelized.

Sprinkle in paprika, salt, and pepper to season. Cook for another minute while stirring.

Incorporate the chopped cabbage, then pour in the beef broth and bring to a gentle simmer.

Cook for about 10-12 minutes, stirring occasionally, until the cabbage is tender yet slightly crunchy.

Adjust the consistency with more broth or water if needed. Serve warm, garnished with fresh herbs if desired.