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Heat the olive oil in a Dutch oven or in a large skillet over medium-high heat. Add the ground meat and the onion, and cook, stirring to break up the meat, until the meat is no longer pink, about 5 to 7 minutes. Drain off the excess grease; return the meat and onion to the skillet.
Add the cabbage, diced tomatoes, condensed tomato soup, beef broth, salt, garlic powder, and pepper.
Bring to a boil; cover, and reduce heat to low. Simmer, covered, for about 30 minutes, or until the cabbage is tender, stirring occasionally. If it looks like there is too much liquid in the pot, remove the lid and allow the cabbage to simmer uncovered for the final 10-15 minutes. Taste and season with additional salt and pepper.
Serve with cooked rice, if desired. Garnish with chopped fresh parsley.