Warm the Olive : Begin by pouring the olive oil into a spacious saucepan. Place the pan on the stove and set the burner to a medium setting, allowing the oil to gently heat up. Add the ground beef, season with salt and pepper, and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes. Remove any excess fat if necessary.

Cook the Onions and Garlic : Introduce the chopped onions and minced garlic into the heated saucepan. Stir them continuously, allowing the ingredients to soften and release their fragrant aromas. Sauté for 3-4 minutes, until the onions become translucent and fragrant.

Add Cabbage and Carrots: Stir in the chopped cabbage and sliced carrots. Allow the mixture to cook for an additional five minutes, stirring occasionally, until the vegetables become soft and tender.

Add Broth and Tomatoes: Pour in the beef broth and tomato sauce. Stir well to combine.

Add Rice and Seasonings: Add the uncooked rice, bay leaf, and brown sugar. Stir to mix all ingredients thoroughly.

Simmer: Cover the pot and simmer for 25-30 minutes, or until the rice is cooked and the vegetables are tender.

Finish and Serve: Remove the bay leaf and discard. Stir in the chopped parsley. Give the dish a taste and enhance the flavors by adding extra salt and pepper to your preference. Present it warm, optionally topping with a sprinkle of fresh parsley for added color and freshness.