Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook for 5-6 minutes, breaking it apart with your spoon until it develops a beautiful brown crust.

Push the beef to one side of the pan and add diced onion to the empty space. Cook for 3-4 minutes until the onion becomes translucent and fragrant. Add minced garlic and stir everything together for another 30 seconds.

Stir in the chopped cabbage, paprika, and oregano. Season with salt and pepper, then cook for 4-5 minutes, stirring occasionally as the cabbage begins to soften.

Pour in the diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Add the uncooked rice and give everything a good stir. The liquid should just cover the ingredients.

Bring the mixture to a gentle boil, then reduce heat to low and cover. Let it simmer for 18-20 minutes, stirring once halfway through. The rice should be tender and most of the liquid absorbed. If it looks too dry, add a splash more broth. Taste and adjust seasonings as needed.