Preheat the oven to 375°F. In a large oven-safe skillet or Dutch oven over medium-high heat, warm the olive oil. Add onion and garlic, cook 3 minutes. Add beef, salt, and pepper, and brown for 6-8 minutes until no pink remains.

Stir in tomato sauce, diced tomatoes with their juice, beef broth, Worcestershire sauce, paprika, and brown sugar. Bring to a simmer and cook 5 minutes, scraping up any browned bits.

Remove from heat. Fold in the chopped cabbage and uncooked rice until everything is evenly coated. If not using an oven-safe pan, transfer to a greased 9x13-inch baking dish.

Cover tightly with foil and bake 45 minutes. Uncover, stir gently, then bake another 15-20 minutes until the rice is tender and most liquid is absorbed.

Rest for 10 minutes, then fluff with a fork. Scoop into bowls and top with fresh parsley before serving.