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Heat the oil in a large, deep-sided skillet or Dutch oven over medium-high heat. Add the beef, onion, and garlic. Cook, stirring occasionally and breaking up the meat, until browned and crumbly, about 5 minutes.
Add the cabbage and cook, stirring occasionally, until wilted, about 5 minutes. Stir in the tomato sauce, diced tomatoes, water, vinegar, sugar, salt, and pepper until combined. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer, covered, stirring occasionally, until the cabbage is tender, about 15 minutes.
Stir the uncooked rice into the mixture in the skillet until well combined. Cook, uncovered and stirring occasionally, until the rice is tender, about 2 minutes. Remove from the heat. Stir in the herbs until combined. Garnish with additional herbs and serve. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze for up to 3 months. Love the recipe? Leave us stars and a comment below!