In a large skillet over medium heat, add the ground beef and sauté for 5-7 minutes until evenly browned. Stir occasionally to break the meat into smaller pieces, ensuring it cooks thoroughly. Once browned with no pink areas remaining, use a slotted spoon to transfer the beef to a plate and set aside, keeping the skillet drippings for flavor.

In the same skillet, push the beef to one side and add chopped onions to the other side. Cook for about 3-4 minutes until the onions are translucent and fragrant. Then, mix in minced garlic and sauté for another 1-2 minutes, stirring frequently to avoid burning.

Stir in the diced tomatoes along with their juices, followed by bouillon powder, cumin, cayenne pepper, smoked paprika, and salt. Increase the heat and bring the mixture to a gentle boil. Once boiling, lower the heat to simmer for 5 minutes.

Carefully stir in the chopped cabbage, coating it evenly with the tomato mixture. Cover the skillet and cook for 10-15 minutes, stirring occasionally until the cabbage is tender and reduces in volume.

Once the cabbage has softened, remove the lid and taste the dish to adjust the seasoning as needed. If desired, add more salt or spices like cayenne for heat.