In a large skillet, heat 1/2 tablespoon of olive oil over medium-high heat. Once hot, add the lean ground beef. Break it up with a spatula while seasoning with salt and pepper. Cook until browned and fully cooked through. Using a slotted spoon, transfer the cooked beef to a plate and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Toss in the diced yellow onion and grated garlic. Sauté for about a minute until they become fragrant and the onions turn translucent.

Add the chopped green cabbage to the skillet. Sprinkle in the smoked paprika, Italian seasoning, salt, and pepper. Stir everything together thoroughly. Cook the cabbage for approximately 7-10 minutes, stirring occasionally until it’s tender but still has a bit of bite.

After the cabbage is cooked, return the ground beef to the skillet. Pour in the tomato sauce, beef broth, balsamic vinegar, and Worcestershire sauce. Stir to combine all the ingredients and allow everything to cook together for another 3-4 minutes.

Before serving, taste the mixture and adjust seasoning with additional salt if needed. Serve over a bed of rice or egg noodles.