Place a large pot or deep pan over medium heat and add the olive oil. Allow it to warm for about a minute, then add the chopped onions. Stir them gently and let them cook slowly for 4–5 minutes until they become soft, slightly translucent, and lightly golden. This step builds the base flavor of the soup, so don’t rush it—well-cooked onions add natural sweetness and depth.

Add the minced garlic to the softened onions and stir continuously for about 30–40 seconds. You’ll notice a strong, rich aroma developing almost immediately. Be careful not to let the garlic brown too much, as it can turn bitter if overcooked.

Add the ground meat to the pot, breaking it apart with a spoon or spatula as it cooks. Spread it evenly so it browns properly rather than steaming. Cook for about 6–8 minutes, stirring occasionally, until the meat is fully browned and no pink remains. This step is important for developing a deep, savory flavor.

Sprinkle in the paprika, black pepper, dried herbs, and a pinch of salt. Stir everything thoroughly so the spices coat the meat and onions evenly. Let it cook for another minute to allow the spices to bloom and release their full flavor.

Pour in the broth and add the diced tomatoes if using. Stir well, scraping the bottom of the pot to lift any flavorful bits stuck there. Increase the heat slightly and bring the mixture to a gentle simmer—not a rapid boil, just a steady bubbling.

Add the chopped cabbage to the pot and stir it into the broth. At first, it may look like too much cabbage, but it will quickly soften and reduce in volume as it cooks. Make sure all the cabbage is submerged or at least coated in the liquid for even cooking.

Cover the pot with a lid and reduce the heat to low or medium-low. Let the soup simmer gently for 20–25 minutes. During this time, the cabbage will become tender and absorb the flavors of the broth and meat, creating a rich and cohesive dish. Stir once or twice during cooking to ensure nothing sticks to the bottom.

After simmering, remove the lid and taste the soup. Adjust the seasoning by adding more salt or pepper if needed. If you prefer a slightly thicker consistency, let it cook uncovered for an additional 5 minutes to allow some of the liquid to reduce.

Once everything is well-balanced and the cabbage is tender but not mushy, turn off the heat. Let the soup sit for a couple of minutes before serving, allowing the flavors to settle. Serve warm and enjoy the rich, comforting texture and taste.