1. Prep all the ingredients. Heat the olive oil in a large sauté pan over medium-high heat. When it’s hot and shimmering, add the onions, pepper and 1/4 teaspoon of the salt. Cook, stirring often, for 3 minutes. Stir in the paprika and red pepper flakes and cook until the paprika smells good and the onions are soft, 3-5 minutes more.

2. Add the ground beef, breaking it up in the pan and stirring to combine it with the onions and spices, 2-4 minutes. Move some of the beef mixture aside to make room for the tomato paste. Add the tomato paste directly to the bottom of the pan and stir it in a small circle. When it darkens, stir it into the beef mixture. Add the fresh parsley and wine and cook 5 minutes more.

3. Preheat the oven to 375F.

4. Pour the onion-beef mixture into a large bowl. Put the sauté pan back over the heat and add the cabbage, rice, remaining 1/4 teaspoon of salt and a sprinkling of black pepper. Stir until the rice begins to toast, 2 minutes.

5. Pour in the broth and cover. Cook until the cabbage wilts, 4-6 minutes, then remove the lid and let some of the liquid evaporate for 1-2 minutes.

6. Pour onion-beef mixture back in with the cabbage and stir to combine. Pour the beef, cabbage and rice mixture into a casserole dish and cover tightly with aluminum foil. Bake until the rice is tender, 20-30 minutes. Top with additional fresh parsley.