Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.

In a large skillet over medium heat, warm olive oil. Add chopped onion and garlic, sauté until fragrant and translucent, about 3–4 minutes.

Add the ground beef. Cook, breaking it up with a spoon, until no pink remains. Season with paprika, salt, and pepper.

Stir in the rice, diced tomatoes (with juices), tomato sauce, and beef broth. Bring the mixture to a gentle simmer, cover, and cook for 10 minutes.

Uncover and fold in the chopped cabbage until it’s evenly distributed. Transfer everything to the prepared baking dish, smoothing out the top.

Cover the dish with foil and bake for 25–30 minutes, or until the rice is tender and the cabbage is soft.

Remove the foil and bake an additional 5 minutes to let any excess liquid evaporate.

Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.