1 Tbsp olive oil

1½ lbs 93% lean ground beef

½ tsp salt

½ tsp freshly ground black pepper

1 yellow onion, chopped

4 large carrots, chopped

5 cups packed chopped cabbage

3 cloves garlic, minced

3 (14.5 oz) cans low-sodium beef broth, divided

3 (8 oz) cans tomato sauce

2 (14.5 oz) cans petite diced tomatoes

2 Tbsp packed light brown sugar

1 Tbsp Worcestershire sauce

1½ tsp dried paprika

1 tsp dried oregano

¾ tsp dried thyme

2 bay leaves

¾ cup dry long-grain white rice

1 Tbsp fresh lemon juice

? cup chopped fresh parsley

Heat the olive oil in a large pot over medium-high heat. Once hot, add the ground beef and season with the salt and pepper. Cook the meat, breaking up with a wooden spoon, until browned; transfer to a plate lined with paper towel and set aside. Discard all but 2 tablespoons of rendered fat and return pot to stove.
Add onion and carrots to pot and c