In a large skillet, heat over medium heat while adding your ground beef. Use a wooden spoon to break it apart as it cooks for about 5-7 minutes until the meat is browned and no longer pink. Drain any excess fat.

Push the cooked beef to one side of the skillet. Add chopped onions and sauté for 3-4 minutes until softened and translucent. Add minced garlic and stir for 1-2 minutes until fragrant—be careful not to burn the garlic.

Stir in diced tomatoes, bouillon powder, cumin, cayenne pepper, smoked paprika, and salt. Turn the heat up slightly and bring the mixture to a gentle boil, allowing to meld for about 5 minutes.

Add chopped cabbage and stir into the skillet, ensuring it's well combined with the beef and spices. Cover the pan and cook for 10-15 minutes, stirring occasionally, until the cabbage is tender yet has a slight crunch.

Give it a final taste. Adjust seasoning with additional salt or spices as needed.