In a large skillet over medium heat, add 1 pound of ground beef, breaking it up with a spatula. Cook for about 5-7 minutes until the beef is evenly browned and no longer pink.

Push the browned ground beef to one side of the pan, and add one diced onion to the empty space. Sauté the onions for 3-4 minutes until they turn translucent, then mix in 2-3 cloves of minced garlic for an additional 1-2 minutes.

Stir in one can of diced tomatoes along with their juices, and sprinkle in 1 tablespoon of bouillon powder, 1 teaspoon of cumin, 1/2 teaspoon of cayenne pepper, 1 teaspoon of smoked paprika, and salt to taste. Bring to a boil and then let simmer for 5 minutes.

Add 4 cups of chopped cabbage into the skillet, mixing it well with the seasoned beef and tomato mixture. Cover and cook for 10-15 minutes, stirring occasionally.

Once cooked to your liking, taste and adjust seasoning. Stir everything together before serving.