Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until softened, about 2-3 minutes.

Increase heat to medium-high and add ground beef, paprika, salt, and pepper. Cook, breaking apart with a spoon, until browned.

Stir in rice, beef broth, diced tomatoes, tomato paste, and Worcestershire sauce. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes.

Add the chopped cabbage on top of the mixture, cover, and let simmer for an additional 10 minutes, or until the cabbage is tender and the rice is cooked through.

Remove from heat, let it sit for 5 minutes, then sprinkle with chopped parsley before serving.