In a Dutch oven or large soup pot, heat oil over medium-high heat and add the ground beef.

Season with salt and pepper to taste, cooking until browned.

Add the diced onion and minced garlic, cooking for an additional 2-3 minutes until the onions are soft. Stir in the chopped cabbage, carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar.

Bring the mixture to a simmer and let it cook for approximately 25 minutes, or until the rice is tender.

Remove the bay leaf and garnish with chopped parsley.