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Heat oil in a skillet and add your diced onion and ginger and fry for a minute until fragrant.
Add the shredded cabbage and stir to evenly coat with the oil, onions and ginger. Sprinkle a pinch of salt over the cabbage and cover to allow the cabbage to steam for 3-5 minutes.
Once the cabbage has softened slightly make a "well" in the middle by pushing the cabbage to the sides of the pot and add the ground beef.
Season the ground beef with garlic, salt, pepper and paprika (if using) and mix the spices in.
Allow the beef to cook, being sure to turn it and break it up into beef crumbles as it cooks.
When the beef is no longer pink, incorporate the cabbage into the meat.
Stir in the tomato paste and honey to the ground beef and cabbage mixture. Cover and allow to simmer on low for 5 minutes.
Adjust seasoning levels to suit your personal taste and turn off the heat. Cover and let rest for at least 10 minutes before serving.
Top with chives and serve with brown rice or even with some slices of boiled and pan-fried potato.