Prepare your ingredients by chopping the onion and mincing the garlic. Core and shred the cabbage.

In a large pot over medium heat, drizzle olive oil and sauté onion and garlic until fragrant (about 3-5 minutes).

Add the ground beef to the pot; cook until browned (5-7 minutes), breaking it up as you stir.

Stir in diced tomatoes (with juice), beef broth, rice, shredded cabbage, oregano, thyme, salt, and pepper. Mix well.

Bring to a boil; reduce heat to low and cover. Simmer for 30-40 minutes until the cabbage is tender.

Taste and adjust seasoning if needed before serving with fresh parsley.