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Finely chop half an onion.
Warm up the frying pan over a medium heat. Add 2 tablespoons of butter and cook the onion for about 3–4 minutes until it starts to turn golden.
Grate 2 carrots and add them to the onions. Sauté for another 2 minutes, until the carrots begin to soften.
Finely dice or grate two garlic cloves and stir them into the other vegetables in the pan. Cook for a minute until the garlic is fragrant.
Halve 8–10 cherry tomatoes. Alternatively, if you are using one large tomato, cut it into small cubes.
Add the tomatoes to the frying pan. Season with ½ teaspoon salt and black pepper, and cook for 1 more minute.
Then add 1 lb (450 g) of lean ground beef, breaking up any lumps with a spatula.
Season with ½ teaspoon each of sweet paprika, black pepper and salt. Pour in 1 cup (250ml) of tomato sauce, mix well, reduce the heat to low, put the lid on and let it simmer for 25–30 minutes.
Meanwhile, slice 1 lb (450g) of cabbage into thin strips.
Mix the cabbage into the mince, put the lid back on and simmer for a further 15 minutes.
Garnish with fresh parsley if desired and enjoy!