Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 2-3 minutes until softened.

Add ground beef, salt, and black pepper. Cook for 7-8 minutes until browned.

Stir in thyme, oregano, and paprika. Cook for about a minute to bloom the flavors.

Add diced tomatoes and shredded cabbage, mixing well. Stir for a couple of minutes until cabbage begins to wilt.

Pour in broth and add bay leaf. Bring to boil, then reduce heat to maintain a simmer.

Let it simmer uncovered for 25 minutes, stirring occasionally until cabbage is tender.

Taste and adjust seasoning. Serve hot, optionally with grated Parmesan cheese.