Preheat oven to 375°F. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Brown the beef with ½ tsp salt and the pepper, breaking it apart, until no pink remains, about 5 to 6 minutes. Transfer to a bowl.

Add the remaining 1 tbsp olive oil to the skillet. Cook the onion until beginning to soften, about 3 minutes. Stir in the garlic, paprika, and Worcestershire sauce, and cook 1 minute more.

Return the beef to the pan along with the rice, tomato sauce, diced tomatoes, broth, and remaining ½ tsp salt. Bring to a simmer and cook 2 minutes, then remove from heat.

Spread half the cabbage in a greased 9x13-inch baking dish. Spoon the meat mixture over it, then top with the remaining cabbage and press down gently.

Cover tightly with foil and bake 45 minutes. Uncover and bake 10 to 15 minutes more until cabbage is tender and edges are bubbly. Let rest 10 minutes, then serve with fresh parsley.