Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers.

Add the chopped onion and minced garlic, then sauté until the onion becomes translucent, about 3 to 4 minutes.

Push the onion and garlic to the side of the skillet and add the ground beef. Break it into pieces and cook until browned, about 6 to 8 minutes. Drain excess fat if desired.

Stir in the chopped cabbage, ground cumin, paprika, and a generous pinch of salt and pepper. Ensure the cabbage is coated in the juices and spices.

Cover the skillet and reduce the heat to medium-low. Cook for about 10 minutes, stirring occasionally, until the cabbage has softened but still retains some texture.

Taste and adjust seasoning with more salt and pepper if needed. Serve hot.