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Brown the ground beef in a large pot over medium-high heat with salt and pepper. Drain excess fat and set the beef aside.
Add 1–2 tablespoons of olive oil to the same pot. Add cabbage, carrots, onion, and garlic. Season with salt and pepper. Sauté until slightly softened and fragrant (about 5–7 minutes).
Stir in allspice, paprika, oregano, and chili flakes. Cook for 1–2 minutes to bloom the spices.
Return the ground beef to the pot. Add tomato purée, chicken stock, and bay leaves. Stir to combine.
Bring to a boil, then reduce heat to medium-low. Cover and simmer for 45 minutes to 1 hour, until thickened and flavors are well developed.
Taste and adjust seasoning if needed. Serve hot over mashed potatoes, rice, or your favorite starch.