Add 1 tablespoon of oil to a large skillet along with the diced onion and cook over medium heat for 3-4 minutes. Add garlic and continue cooking for 30 seconds, or until it becomes fragrant.

Push onion and garlic to the side and add the ground beef. Cook for 5-6 minutes, or until the meat is no longer pink. Mash with a potato masher to get fine crumbles and then drain any excess fat.

Push the meat and onions to the side and add in an additional tablespoon of oil along with the cabbage. You may have to add this in batches if your skillet isn’t large enough. Saute for 3-4 minutes, adding in more cabbage as you go.

Once the cabbage has softened, add the crushed tomatoes, tomato sauce, cooked rice, Worcestershire sauce, and remaining seasonings. Stir everything together until well combined.

Bring the sauce to a boil and then reduce heat to medium-low. Simmer, uncovered, for 10-12 minutes, stirring occasionally.

Serve immediately with a sprinkle of additional chopped parsley and enjoy!