In a large skillet, heat a tablespoon of cooking oil over medium-high heat. Add the ground beef, breaking it apart with a spatula. Cook until browned, about 5–7 minutes. Drain excess fat.

Add the finely chopped onion, cooking until translucent, about 3–4 minutes. Stir in minced garlic, cooking until fragrant, roughly 1 minute.

Add tomato paste, stirring to combine. Cook for 1–2 minutes to allow flavors to develop.

Season with paprika, salt, and pepper, stirring well to distribute spices.

Stir in chopped cabbage and pour in beef broth. Bring to a simmer.

Cover and let simmer for 10–12 minutes, stirring occasionally, until cabbage is tender yet slightly crunchy.

Remove from heat. Serve warm, garnished with fresh herbs like parsley or chives if desired.