Instructions

1. Heat a drizzle of olive oil in a large skillet or nonstick pan over medium heat. Add the ground beef and saute until just browned, using a wooden spoon, break into small pieces.
2. Add the sliced onion and garlic to the pan and cook for 3 to 5 minutes until the onion is softened.
3. Add the tomato paste, cinnamon, and paprika to the pan and cook for 3 minutes until the mixture starts to caramelize.
4. Add the sliced cabbage, tomato sauce, chopped tomatoes, and red wine vinegar to the pan and increase the heat to a boil.
5. Reduce the heat to a simmer, cover, and cook for 30 minutes until the sauce has thickened and the cabbage is tender. (If desired, increase the heat to high and bring to a boil to further reduce the sauce until desired thickness is reached.) Season with salt and pepper, to taste.
6. Garnish the dish with optional chopped fresh parsley and serve.