Start with beef. Heat a large 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.

1 pound lean ground beef, salt and pepper,2-3 tablespoon vegetable oil for cooking

In the same skillet, add the onion and cook until translucent. Add the grated carrot and cook until the carrot becomes soft.

1 medium to large onion,1 medium carrot

Add tomato sauce/paste and veggie stock or mix in a bouillon cube with water and stir. Let the carrots and onions simmer for 2-3 minutes.

3 tablespoon tomato sauce or paste,½ cup beef broth

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.

½ of a medium cabbage, salt and pepper,1 ½ teaspoon paprika

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.