Place a large pan or skillet on the stove over medium heat and add the oil. Let it heat for about a minute until it starts to shimmer slightly—this means it’s ready for cooking and will help prevent sticking.

Add the chopped onion and minced garlic to the hot oil. Stir gently and let them cook for a few minutes until the onion becomes soft and slightly translucent and the garlic releases its aroma. Keep stirring occasionally to prevent the garlic from burning.

Add the ground beef to the pan. Use a spatula or wooden spoon to break it apart into small pieces as it cooks. Continue cooking until the beef is fully browned and no longer pink, stirring occasionally for even cooking.

Sprinkle in the salt, black pepper, and paprika. Mix everything thoroughly so the seasoning coats the beef evenly. Let it cook for another minute to allow the spices to release their flavor.

Add the chopped cabbage to the pan. It may look like a lot at first, but it will shrink as it cooks. Gently fold and mix it with the beef so everything is evenly combined.

Let the mixture cook for several minutes, stirring occasionally. The cabbage will start to soften and slightly wilt. Keep cooking until it reaches your preferred tenderness—soft but not mushy.

Pour in the soy sauce or coconut aminos and stir well so it distributes evenly throughout the dish. This adds a rich, savory depth to the overall flavor.

Continue cooking for a few more minutes, stirring occasionally, until everything is well combined and heated through. The flavors will come together and the cabbage will absorb the seasoning.

Remove from heat and serve immediately while hot. The dish should be flavorful, slightly juicy, and perfectly balanced between the savory beef and tender cabbage.