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Heat the olive oil in a large pot over high heat. Add the onion, salt, black pepper, paprika, garlic powder, onion powder, and ras el hanout. Stir and cook for 1-2 minutes.
Push the onions to the sides of the pot and add the ground beef. Break it apart with a wooden spoon, then mix it with the onions. Cook for 4-5 minutes, stirring occasionally, until browned.
Add the tomato paste, coconut aminos, date syrup, and minced garlic. Mix well.
Add the chopped green cabbage and cover the pot. Cook for 5 minutes, until the cabbage begins to soften.
Remove the lid and mix everything together. Cover again, reduce the heat to medium, and cook for another 10 minutes, or until the cabbage is tender.
Garnish with chopped parsley, green onions, and chili flakes, if desired.