Ground Beef and Cabbage

1-pound lean ground beef
½ of a medium cabbage, chopped
1 medium carrot, c
1 red pepper, chopped
3 tablespoon tomato paste
½ cup beef broth, or vegetable broth
salt and pepper , to taste
½ teaspoon  smoked paprika
1 teaspoon regular paprika
1 medium to large onion
2-3 tablespoon vegetable oil for cooking
 
Start with beef. Heat a skillet over medium heat. Add ground beef, salt, and pepper to taste. Cook until ground beef is cooked and golden brown. Drain the fat if needed and set aside.
In the same skillet, add the onion and red pepper and cook until translucent. Add the grated carrot and cook until the carrot becomes soft.
Add tomato paste and veggie stock or mix in a bouillon cube with water and stir. Let the carrots and onions simmer for 2-3 minutes.

Follow with cabbage, add salt, pepper, and paprika. Stir well to combine all the ingredients. Let simmer under a closed lid (stirring occasionally) until cabbage becomes soft. 

Return the cooked beef, stir, garnish with fresh herbs like parsley or chives and serve while hot.
Tip: I like my cabbage to still have a little crunch, so I only cooked it until it was partially wilted. If you prefer your cabbage fully cooked and soft, just cook it a bit longer.