Preheat your oven to 375°F (190°C). Lightly grease a deep 9x13 inch baking dish.

In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant.

Add the ground beef to the pot. Break it up with a spoon and cook until fully browned and no pink remains, about 5-7 minutes. Drain any excess grease.

Stir in the uncooked rice, crushed tomatoes, tomato soup, beef broth, Worcestershire sauce, brown sugar, paprika, salt, and black pepper. Bring to a gentle simmer.

Spread half of the shredded cabbage evenly in the prepared baking dish.

Pour the ground beef and rice mixture over the cabbage layer.

Top with the remaining shredded cabbage and press down gently. Pour 1/2 cup extra beef broth over the top.

Cover the dish tightly with aluminum foil. Bake for 45 minutes.

Remove the foil and optionally sprinkle with shredded mozzarella cheese. Bake uncovered for an additional 10-15 minutes until cheese is melted and sauce is thickened.

Let rest for 10 minutes before serving. Garnish with sour cream if desired.