In a large pot or Dutch oven, cook the ground beef, breaking it apart with a spoon until it's browned and no longer pink.
1 lbs. ground beef (93% lean)
Add the diced onion to the pot with the beef. Cook, stirring frequently, until the onion begins to soften about 5 minutes. Add garlic and cook for another minute.
1 medium yellow onion, 2 cloves garlic,
Stir in the chopped cabbage, diced tomatoes with their juice, tomato sauce, beef broth, paprika, oregano, thyme, salt, and pepper. Bring the mixture to a simmer.
1 small head of cabbage,, 1 can (14.5 oz.) diced tomatoes, 1 can (8 oz.) tomato sauce, 1-1/2 cups beef broth, 2 tsps. paprika, 1 tsp. ground oregano, 1 tsp. dried thyme, salt and pepper to taste
Cover and simmer for 15-20 minutes, stirring occasionally, until cabbage is tender.
Push the cabbage to one side of the pot and stir in the uncooked rice, cover and cook on low heat for 15-20 minutes more, until rice is cooked through. (Taste the rice and make sure it's tender.)
1 cup uncooked white rice
Once the rice is cooked and the cabbage is tender, remove pot from the heat. Taste and adjust seasoning with additional salt and pepper if needed. Let it stand for a few minutes to allow any remaining liquid to be absorbed.
Garnish each serving with fresh parsley.
fresh parsley, chopped (for garnish)