1. Preheat oven to 375°F (190°C).

2. In a large skillet, heat olive oil over medium heat. Add ground beef, salt, pepper, and paprika. Cook until browned, breaking it up with a spoon. Drain excess fat.

3. Add chopped onion and garlic to the skillet. Cook until onion is soft and translucent.

4. Stir in chopped cabbage and dried thyme. Cook for 5 minutes until the cabbage begins to wilt.

5. Spread uncooked rice evenly in the bottom of a 9×13-inch casserole dish.

6. Layer the beef and cabbage mixture over the rice.

7. Pour crushed tomatoes and beef broth over the top, gently pressing down to submerge the rice.

8. Cover with aluminum foil and bake for 60 minutes.

9. Uncover and bake an additional 10 minutes to lightly brown the top.

10. Let it rest 5 minutes before serving.