Heat a large skillet over medium heat and add the ground beef. Cook for about 5–7 minutes, breaking it into smaller pieces with a spatula until browned.

Once the beef is cooked, push it to one side of the skillet. In the empty space, add chopped onions and sauté for about 3–4 minutes until translucent. Then add minced garlic and cook for 1–2 minutes until fragrant.

Stir in the canned diced tomatoes with their juices, then sprinkle in the bouillon powder, cumin, cayenne pepper, smoked paprika, and salt. Bring to a boil, then reduce heat and simmer for 5 minutes.

Fold in the chopped cabbage into the beef mixture, cover with a lid and cook for 10–15 minutes, stirring occasionally until the cabbage is tender.

Taste and adjust the seasoning if necessary. Serve the dish warm.