1. Heat the olive oil or bacon fat in a large skillet over medium heat until shimmering. Add the chopped onion and cook, stirring occasionally, until softened and translucent—about 5 minutes. This is where the aroma starts to fill the kitchen, just like Mama Lu’s cooking on a Sunday afternoon.
2. Add the minced garlic and cook for another minute until fragrant, careful not to burn it.
3. Increase the heat to medium-high and add the ground beef. Break it up with your spoon or spatula and cook until browned and no longer pink, about 7-8 minutes. Drain excess fat if needed, but leave a little behind for flavor.
4. Stir in the smoked paprika, thyme, red pepper flakes, salt, and pepper. This simple spice blend brings warmth without overpowering the natural sweetness of the cabbage, a trick Mama Lu taught me when she said,
   

   “Sometimes, less is more—let the ingredients speak.”

5. Add the shredded cabbage to the skillet, stirring to combine. It may seem like a lot, but cabbage wilts down beautifully.
6. Pour in the diced tomatoes and beef broth, stirring gently. Cover the skillet, reduce heat to low, and let it simmer for about 20 minutes, stirring occasionally. The cabbage should be tender but not mushy, soaking up all those savory juices.
7. Remove the lid, increase the heat to medium, and cook for another 5 minutes to reduce any excess liquid.
8. Finish by stirring in the apple cider vinegar or lemon juice to add a bright, tangy note that balances the richness.
9. Give it a final taste and adjust seasoning if needed. Serve hot, with a sprinkle of fresh herbs if you have them on hand.

When I make this at home, I often think back to sitting beside Mama Lu, watching her stir and season by feel rather than measure. It reminds me to trust my senses and add a pinch of this or a dash of that until it feels just right.