In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened, about 3-4 minutes.

Add the ground beef to the pot, breaking it up with a spoon. Cook until browned, then drain any excess fat if necessary.

Stir in the uncooked rice, chopped cabbage, diced tomatoes, tomato sauce, beef broth, paprika, thyme, salt, and pepper. Mix well to combine.

Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 30-40 minutes, or until the rice is tender and the cabbage is soft.

Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh parsley.

For best results, let the soup sit for 10 minutes after cooking to allow the flavors to meld. This soup also reheats beautifully the next day.