Thinly slice the cabbage, chop the onion, mince the garlic, and shred the carrot (if using). Having everything ready before you start cooking makes the process seamless.

Place a large skillet or Dutch oven on medium heat and add 1 tablespoon of olive oil.

Toss in the ground beef and cook until it’s nicely browned, using a wooden spoon to break it into small, even pieces. This should take about 5-7 minutes.

Once browned, drain any excess fat if needed.

Stir in the chopped onion and minced garlic, cooking them with the beef for 2-3 minutes until the onion turns soft and the garlic releases its aroma.

Toss in the thinly sliced cabbage and shredded carrot. Stir everything together and cook for 5-7 minutes, allowing the cabbage to soften slightly.

Pour in the tomato sauce, gluten-free soy sauce, smoked paprika, cumin, and black pepper. Stir well to combine, ensuring the cabbage and beef are evenly coated.

Reduce the heat to low, cover the skillet, and let the mixture simmer for 10-12 minutes. This allows the flavors to meld and the cabbage to become tender. Stir occasionally to prevent sticking.

Once the cabbage is soft and the sauce has thickened, taste the dish and adjust the seasoning with salt or additional spices if needed.

Garnish with fresh parsley or cilantro and a squeeze of lemon juice for a bright finish. Serve hot and enjoy your delicious, comforting meal!