Step 1: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until fully browned and no pink remains, about 5-7 minutes. Drain any excess grease from the skillet.
Step 2: Reduce heat to medium. Add the diced onion to the skillet with the browned beef. Cook for 3-5 minutes, stirring occasionally, until the onion softens and becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Add the thinly sliced cabbage to the skillet. Cook, stirring occasionally, for 5-7 minutes, until the cabbage starts to soften and reduce in volume.
Step 4: Stir in the diced tomatoes (undrained), tomato sauce, beef broth, Worcestershire sauce, dried oregano, smoked paprika, salt, and black pepper. Mix everything well to combine.
Step 5: Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the skillet, and let it cook for 15-20 minutes, or until the cabbage is tender to your liking. Stir occasionally to prevent sticking.
Step 6: Taste and adjust seasonings as needed. Stir in fresh chopped parsley, if desired, just before serving. Serve hot.