In a Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add 1 finely chopped red onion and sauté for about 3-5 minutes until soft and translucent.

Stir in 1 pound of ground beef or lamb, breaking it apart. Cook for 5-7 minutes until browned.

Mix in 2 tablespoons of tomato paste, 1 teaspoon red pepper flakes, 1 teaspoon sweet paprika, 1 teaspoon cumin, and 1 teaspoon dried coriander along with salt and pepper to taste. Cook for 1 minute.

Add in 4 cups of roughly chopped cabbage and 4 cups of beef broth. Stir together, cover the pot, and bring to a simmer. Cook for 20-25 minutes.

Taste and adjust the seasoning as needed with more salt and pepper.

Serve the stew in bowls, optionally garnished with freshly chopped parsley.