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 cook for 4-5 minutes or until softened. Add cabbage and cook 2 minutes, stirring often. Add garlic and cook 30-60 seconds longer, or until fragrant.
Pour in 2 cans of the beef broth, tomato sauce, diced tomatoes, brown sugar, Worcestershire, paprika, oregano, thyme, and bay leaves. Return beef to pot and brind to a light boil. Stir in the rice, reduce the heat to medium-low, and cook, covered, for 20-25 minutes or until the rice is cooked.
Stir in remaining can of beef broth + 1-2 cups water to thin as desired. Stir in lemon juice and parsley. Serve hot.