In a large skillet over medium heat, add the ground beef, breaking it apart with a spatula. Cook for about 5-7 minutes until it turns a rich brown color and is no longer pink. Drain any excess fat, leaving just enough for flavor.

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

Pour in the diced tomatoes and stir to combine. Add bouillon powder, cumin, cayenne pepper, smoked paprika, and salt. Increase heat slightly and bring to a gentle boil, simmering for 5 minutes.

Stir in the chopped cabbage, ensuring it’s evenly distributed. Cover the skillet and reduce heat to medium-low. Cook for 10-15 minutes, stirring occasionally until the cabbage is tender but still crunchy.

Taste the dish and adjust seasoning if needed. Serve on its own or with rice, bread, or potatoes.