Heat the olive oil in a large saucepan over medium-high heat. Sauté the shredded cabbage, ground beef and onion for 5 minutes, stirring occasionally. Season with a pinch of salt, paprika and pepper.
Add the garlic and stir it into the cabbage mixture. Continue to cook for another minute until fragrant. Add the broth to deglaze the pan while continuing to stir. Add the tomatoes and bay leaf. Season with thyme and lower to a medium heat. Simmer the soup for another 15 to 20 minutes, and add a little extra water if needed. Taste, season, and enjoy!