Heat the olive oil or butter in a large pot or Dutch oven over medium-high heat.

Add the diced onion and ground beef. Cook, breaking up the beef with a spoon, until the meat is browned and the onions are soft (about 5-7 minutes).

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the chopped cabbage, undrained diced tomatoes, beef broth, and water to the pot.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-30 minutes, or until the cabbage is tender.

Taste and season with salt and pepper if desired before serving.