In a large skillet over medium heat, add 1 pound of ground beef. Cook for about 5-7 minutes, breaking it apart until no longer pink.

Move the browned beef to one side of the skillet, then add 1 finely chopped yellow onion and 2 minced garlic cloves. Sauté for 3-5 minutes until the onion is translucent.

Stir in the fire-roasted diced tomatoes, 1 tablespoon of beef stock, and 2 tablespoons of tomato paste. Add cumin and smoked paprika to taste, and simmer for about 5 minutes.

Fold in half a head of finely chopped green cabbage and cook for another 15-20 minutes until the cabbage is tender.