Start by placing a large skillet over medium-high heat and adding a drizzle of oil. Allow the oil to shimmer for about 1-2 minutes.

Add the ground beef to the skillet, using a spatula to break it apart into smaller pieces. Cook for approximately 5-7 minutes, stirring occasionally, until browned.

Stir in the chopped onion and cook for about 3-4 minutes until translucent and tender.

Mix in the minced garlic and sauté for an additional minute until fragrant.

Stir in the tomato paste, letting it cook for 1-2 minutes until it darkens slightly.

Season your mixture with salt, pepper, and a sprinkle of cumin or chili flakes to taste, allowing the spices to meld.

Toss in the chopped cabbage and stir thoroughly to coat with the beef mixture. Cook for about 2-3 minutes until slightly wilted.

Add the beef broth to the skillet and stir well. Bring to a gentle simmer, reduce the heat if necessary, and cook uncovered for 10-12 minutes until the cabbage is tender.

Give the dish a final stir to ensure everything is well combined and heated through. Serve warm, optionally garnished with fresh herbs.