Brown the (80-85% lean) ground beef in a large stock pot or Dutch oven. Season with salt and pepper, to taste, and cook until no pink remains. Do not drain any fat left in the pan with the browned ground beef.

Add the All Purpose Seasoning, Southwest Seasoning, minced onion, grated carrot and minced garlic to the pan. Cook one to two minutes over medium high heat, stirring to combine seasonings with the ground beef.

Reduce heat to medium.

Stir the flour into the pot. Try to distribute it evenly. Cook and stir until the meat and vegetables have a thin coating of flour.

Pour in the chicken broth. (You can use store-bought broth, but I just used two cups of hot water and 2 teaspoons of my homemade chicken bouillon powder.)

Continue stirring over medium heat until the broth has absorbed all the seasonings and has started to thicken just slightly around the ground beef. It won’t be thick like gravy, but will be like a thickened broth.

Stir in the tomato paste and stir to distribute it evenly.

Turn the heat back to medium high and add the thinly sliced cabbage. Stir constantly as the cabbage heats. It will begin to release some of its liquid, soften slightly and have a more vibrant green color. Continue cooking until the cabbage is hot and tender crisp. 

Do a final taste before serving and add salt and pepper, as needed.

Serve the Ground Beef and Cabbage over mashed potatoes or one of the other options suggested, above. I like to do a final garnish of chopped celery leaves and fresh parsley, mixed together. And I add a few slices of green onions if I have them in the fridge, too.