Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Drain excess fat from the skillet if necessary.
Stir in the smoked paprika, ground black pepper, salt, dried thyme, and crushed red pepper flakes.
Add the tomato paste and stir to combine evenly with the beef mixture.
Add the sliced cabbage and beef broth to the skillet. Stir well to combine.
Cover the skillet with a lid and cook for 8-10 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
Remove the lid and cook for an additional 2 minutes to allow any excess liquid to evaporate.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot directly from the skillet.