Clean, wash and chop the cabbage into medium-sized pieces. Dice the onions finely, cut the pepper into coarse pieces. Put a wide pot on the stove.
Heat the stove to max. Put the butter with the oil in the pot, leave it to melt. Once heated, add the mince and break it apart into pieces with a spatula.
Season with black pepper and cumin. Braise until it changes color, add the onions and fry 5 min. Stir, season with a pinch of salt and paprika to taste.
Put 1 tbsp tomato paste and 3 1/3 tbsp (50 ml) warm water in a bowl, stir. Pour this paste into the pot, then add the cabbage and pepper.
Pour in the water, put the lid on and lower the stove to medium. Leave covered for 20 min. to smother, while opening the lid and stirring every few min.
After these 20 min., remove the lid completely and if there's any water left, cook a few more min. until reduced. The dish is ready once there's almost no liquid left on the bottom. Finally, upon serving, sprinkle with spicy chili flakes.