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- Prepare the Cabbage: Remove any tough outer leaves from the cabbage. Cut the cabbage in half, remove the core, and shred it into thin strips. Set aside.
- Cook the Minced Meat: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and minced garlic. Cook for 2-3 minutes until the onion softens and becomes translucent. Add the minced meat and cook, breaking it apart with a spoon, until browned and fully cooked through.
- Season the Meat: Add the paprika, cumin (if using), thyme (or oregano), salt, and pepper to the meat mixture. Stir well to combine and cook for another 1-2 minutes to let the spices release their aroma.
- Add the Cabbage: Stir the shredded cabbage into the pan with the meat mixture. Add the beef broth (or water) and tomato paste (if using). Mix well, and cover the pan with a lid.
- Simmer: Reduce the heat to low and let the mixture simmer for 20-25 minutes, stirring occasionally. The cabbage should soften and wilt, and the flavors should meld together. If the mixture becomes too dry, add a little more broth or water as needed.
- Finish and Serve: Taste the dish and adjust seasoning with salt and pepper if needed. Garnish with freshly chopped parsley before serving. Serve hot, with a side of rice, mashed potatoes, or bread.
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