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Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Add the ground beef and cook for 5–7 minutes, breaking it apart with a spoon until browned.
Drain excess grease if needed.
Add the diced onion to the skillet.
Cook for 3–4 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Stir in: Worcestershire sauce, Smoked paprika, Oregano, Salt, Black pepper, Red pepper flakes, Tomato paste (if using)
Cook for 1 minute, stirring constantly.
Pour in the diced tomatoes with their juices.
Add the chopped cabbage and stir well to combine.
Cover the skillet and cook for 10–15 minutes, stirring occasionally, until the cabbage becomes tender.
Remove the lid and continue cooking for 5 minutes to allow excess liquid to reduce.
Taste and adjust seasoning if needed.
Garnish with fresh parsley, green onions, or shredded cheese if desired.
Serve hot on its own or with crusty bread, rice, or mashed potatoes.