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Heat a large Dutch oven or stockpot over medium-high heat. Add the olive oil, ground beef, ¼ teaspoon of the salt, and cook for 5-6 minutes, breaking it into small crumbles, until well browned and no pink remains. Drain any excess fat.
Add the onion and carrots to the same pot and cook for 3-4 minutes until softened.
Add the garlic, paprika, oregano, pepper, and ¼ teaspoon of salt, and cook for 1 minute until fragrant, stirring constantly.
Stir in the Worcestershire sauce, apple cider vinegar, and brown sugar, stirring to coat the meat and vegetables.
Add the fire-roasted tomatoes, tomato sauce, beef broth, and ½ teaspoon of salt, and stir to combine, scraping up any browned bits from the bottom of the pot.
Add the cabbage, rice, and bay leaf, stirring until well incorporated. Bring to a boil over medium-high heat, then reduce the heat to low.
Cover and simmer for 25-30 minutes, stirring occasionally, until the rice is tender and the cabbage is soft and silky.
Remove the bay leaf. Taste for seasoning and adjust with salt, pepper, or a splash more apple cider vinegar as needed.
Ladle into bowls and top with fresh parsley.