In a large skillet over medium heat, add the ground beef. Cook for 5–7 minutes until browned and no longer pink, breaking apart with a wooden spoon.

Move the cooked ground beef to one side, add oil, then toss in the onion and garlic with a pinch of salt. Sauté for 3–5 minutes until onions are translucent.

Pour in the fire-roasted diced tomatoes and juices, mixing thoroughly with the beef and aromatics. Cook for an additional minute.

Add the beef stock, tomato paste (if using), cumin, smoked paprika, and a sprinkle of salt and pepper. Stir and let simmer for 5 minutes.

Stir in the green cabbage, mixing well. Cover the skillet and cook for 15–20 minutes until tender but still crunchy.