Heat the olive oil in a large skillet over medium heat.

Add the diced onion and cook 2 to 3 minutes until soft and translucent.

Stir in the minced garlic and cook about 30 seconds until fragrant.

Add the ground beef, break it into pieces with a spatula, and brown 5 to 7 minutes until no pink remains.

Season with cumin, paprika, salt, and black pepper. Stir to coat the meat evenly.

Add the shredded cabbage and pour in the beef broth or water. Stir to combine.

Cover, reduce heat to medium-low, and cook 8 to 10 minutes, stirring occasionally. Stop when the cabbage is tender but still has some texture.

In the last minute, stir in soy sauce and apple cider vinegar if using. Taste and adjust seasoning.

Remove from heat and sprinkle with chopped fresh parsley before serving.