Heat the olive oil in a large 12-inch skillet over medium heat. Add the diced onion and cook for 2-3 minutes until soft and translucent, stirring occasionally to prevent burning.

Add the minced garlic and sauté for 30 seconds until fragrant. Watch carefully as garlic can burn quickly.

Add the ground beef, breaking it apart with a wooden spoon. Cook for 5-7 minutes until fully browned with no pink remaining. If using higher-fat beef, drain most of the excess fat, leaving about 1 tablespoon for flavor.

Stir in the cumin, paprika, salt, and black pepper, mixing thoroughly to evenly coat the meat with spices. You should smell the spices blooming after about 30 seconds.

Add the shredded cabbage and pour in the beef broth. Stir everything together, ensuring the cabbage is well distributed with the beef mixture. The cabbage will look like a lot at first but wilts down significantly.

Cover the skillet and cook for 8-10 minutes, stirring every 3-4 minutes. The cabbage should become tender and develop golden-brown edges. Resist the urge to stir too frequently or the cabbage won't caramelize properly.

Stir in the soy sauce and apple cider vinegar if using. Taste and adjust seasoning as needed. The vinegar adds subtle brightness that balances the richness of the beef.

Remove from heat and garnish with fresh parsley if desired. Serve hot and enjoy.