Start by chopping the cabbage into bite-sized pieces. Aim for uniform sizes to ensure even cooking.

Dice the onion and mince the garlic. If you’re adding optional veggies like carrots or bell peppers, prep those now too.

Heat a large skillet or pan over medium heat. Add 1 tablespoon of olive oil or butter.

Once the pan is hot, add the ground beef. Break it up with a wooden spoon or spatula as it cooks.

Season with a pinch of salt and pepper. Cook until the beef is browned and no longer pink, about 5-7 minutes.

Remove the cooked beef from the skillet and set it aside.

In the same skillet, add another tablespoon of olive oil or butter. Toss in the diced onion and minced garlic.

Sauté for 2-3 minutes, or until the onion becomes translucent and fragrant.

Add the chopped cabbage to the skillet. Stir well to coat it in the oil and mix it with the onions and garlic.

Return the cooked ground beef to the skillet with the cabbage mixture. Stir everything together.

Add 2 tablespoons of soy sauce (or Worcestershire sauce) and mix well. This will give the dish a savory, umami flavor.

Cover the skillet with a lid and let the mixture cook for 8-10 minutes, stirring occasionally. The cabbage should become tender but still have a slight crunch.

Taste the dish and adjust the seasoning as needed. Add more salt, pepper, or a pinch of red pepper flakes if you like a little heat.

Once everything is cooked to perfection, remove the skillet from the heat.

Serve the dish hot, garnished with fresh parsley or green onions for a pop of color and flavor.