In a large skillet, heat 1 tablespoon of oil over medium heat. Add 1 lb of ground beef and cook for 5-7 minutes, breaking it apart until nicely browned and no longer pink.

Push the ground beef to one side of the pan. Add 1 cup of chopped onions and sauté for 3-4 minutes until translucent, then stir in 2 minced garlic cloves and cook for an additional 1-2 minutes.

Stir in 1 can of diced tomatoes, 1 tablespoon of bouillon powder, ½ teaspoon of cumin, ¼ teaspoon of cayenne pepper, and ½ teaspoon of smoked paprika. Add salt to taste, bring to a boil.

Reduce heat, let simmer for 5 minutes. Mix in 1 small chopped cabbage, cover with a lid, and cook for 10-15 minutes over low heat.

Taste the dish and adjust seasoning if necessary. Serve warm directly from the skillet.