Prep the cabbage. Remove the core and chop the cabbage into bite-size pieces. Rinse and drain well so it sautés instead of steaming too much.

Brown the meat. Heat a large, deep skillet over medium-high heat. Add oil, then the ground meat. Break it up with a spatula and cook until browned with crispy edges. Season lightly with salt and pepper. Drain excess fat if needed.

Sauté aromatics. Add the onion and cook 3–4 minutes until translucent. Stir in the garlic and cook 30 seconds until fragrant.

Build the flavor base. Stir in paprika, thyme or Italian seasoning, and tomato paste. Cook 1 minute to toast the spices and caramelize the paste for deeper flavor.

Add liquids and tomatoes. Pour in the tomato sauce, diced tomatoes with their juices, Worcestershire sauce, and broth. Add the bay leaf if using. Bring to a lively simmer.

Stir in the rice. Add the uncooked rice and mix well so it’s evenly distributed. Keep the heat on medium-low to maintain a gentle simmer.

Fold in the cabbage. Add the chopped cabbage in batches, folding it into the sauce. It will wilt quickly. Season with more salt, pepper, and a pinch of red pepper flakes if you like heat.

Simmer and cover. Cover the skillet and cook for 18–22 minutes, stirring once or twice, until the rice is tender and most of the liquid is absorbed. If it looks dry, splash in a bit more broth. If it’s too saucy, uncover for the last few minutes.

Balance the flavors. Taste and adjust seasoning. Add a teaspoon of brown sugar if the tomatoes taste too sharp. Remove the bay leaf.

Finish and serve. Let it rest 5 minutes off the heat. Garnish with chopped parsley or dill. Serve with a dollop of sour cream for classic cabbage-roll vibes.