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In a Dutch oven or large skillet, cook the carrots, onions, and red pepper flakes in olive oil over medium heat for about 5-6 minutes.
Then, add the tomatoes, cabbage, paprika, salt, and black pepper, and cook for 10-15 minutes, stirring occasionally.
Now add the rice and veggie broth, bring everything to a boil, reduce the heat to low, stir, and cover the pot with a lid. Cook everything for about 15 minutes. Then turn off the heat and let it rest for 5-7 minutes.
Garnish this Rice with Cabbage with fresh parsley and serve.