Place a large skillet or a wide-bottomed pot over medium heat and warm up for about a minute.

Add the ground beef to the hot skillet, breaking it apart into smaller crumbles as it cooks for about 6-8 minutes until no pink remains.

Drain any accumulated grease from the skillet.

Add the chopped onion to the beef, stirring to coat. Cook for about 3-4 minutes until translucent.

Add the minced garlic and stir for just 1 minute until fragrant.

Add the chopped cabbage to the skillet, followed by the diced tomatoes, beef broth, and soy sauce. Stir well.

Sprinkle in the paprika, dried thyme, dried oregano, and season with salt and pepper. Stir thoroughly.

Cover the skillet and reduce the heat to low to let it simmer for 20-25 minutes.

Check for tenderness at the 20-minute mark; if needed, continue simmering for an additional 5 minutes.

Once the cabbage is tender and the liquid has reduced, adjust seasoning and garnish with fresh parsley before serving.