Heat a large skillet or Dutch oven over medium-high heat. Add 1 tablespoon of oil and brown the ground beef, breaking it into crumbles with a wooden spoon. Season with salt and pepper. Cook until no longer pink, about 5-7 minutes. Transfer to a plate, leaving the drippings in the pan.

In the same skillet, add the remaining tablespoon of oil. Add diced onions and sauté until softened and translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.

Add the chopped cabbage to the skillet. You may need to do this in batches as the cabbage will cook down. Stir frequently and cook until the cabbage begins to wilt, about 5 minutes.

Return the cooked ground beef to the skillet. Add diced tomatoes with their juice, Worcestershire sauce, paprika, and dried thyme. Stir well to combine all ingredients.

Reduce heat to medium-low, cover the skillet, and simmer for 20-25 minutes, stirring occasionally. The cabbage should become tender but not mushy.

Uncover and cook for an additional 5-10 minutes if you'd like to reduce any excess liquid.

Taste and adjust seasoning with additional salt and pepper as needed.

Garnish with fresh chopped parsley if desired and serve hot.