Brown the beef: Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the ground beef and cook for 7 to 8 minutes, breaking it into small crumbles, until browned and cooked to 160°F. Spoon off excess fat, leaving about 1 tablespoon in the pot.

Soften the vegetables: Add the yellow onion and carrots to the ground beef. Cook over medium heat for 5 minutes, stirring, until the onion is translucent and the carrots begin to soften.

Toast the seasonings: Stir in the garlic, tomato paste, sweet paprika, dried thyme, kosher salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.

Build the soup: Stir in the low-sodium beef broth, crushed tomatoes, green cabbage, uncooked long-grain white rice, Worcestershire sauce, and bay leaf. Bring to a boil over medium-high heat, about 5 to 7 minutes.

Simmer until tender: Reduce the heat to low and partially cover. Simmer for 25 minutes, stirring every 5 minutes so the rice does not stick. The rice should be tender through the center and the cabbage soft. If needed, simmer for 5 more minutes and add a splash of broth to loosen.

Finish and serve: Remove and discard the bay leaf. Stir in the apple cider vinegar, taste, and adjust the salt. Ladle into bowls and sprinkle with the fresh parsley, if using.