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Brown the ground beef with the olive oil in a skillet over medium-high heat before breaking apart and fully cooking.
Add the seasoning blend, Worcestershire sauce, and about 1/4 of the broth. Stir everything together until evenly incorporated.
Add the cabbage, carrots, and remaining broth. Stir everything together and continue cooking until the vegetables are tender crisp, about 6-8 minutes. (You can cook longer with more broth if you'd like them completely softened.)
Salt and pepper to taste (I added about 1/2 teaspoon of salt) and serve over rice, mashed potatoes or cauliflower, or on its own.