In a large skillet over medium heat, add your ground beef and break it up with a spatula. Cook for 5-7 minutes until the meat is nicely browned and no longer pink.

Push the browned ground beef to the side of the skillet, add chopped onions to the empty side, and sauté for about 3-4 minutes until they turn translucent.

Stir in minced garlic and cook for an additional 1-2 minutes, ensuring it doesn’t burn.

Add the diced tomatoes, bouillon powder, cumin, cayenne pepper, smoked paprika, and a pinch of salt. Stir and bring to a gentle boil.

Lower the heat and let it simmer for 5 minutes.

Fold in the chopped cabbage, stir well, cover with a lid and cook for 10-15 minutes on medium-low heat.

Adjust salt and spices to taste before serving warm.