Cook the rice according to the directions on the package. Once cooked, drain any excess water if needed. Season with salt and pepper, cover with a lid and set aside.
Heat a pot over medium-high heat.
Add the beef, season with salt and pepper and cook, stirring and occasionally, breaking up the beef, until browned.
Add in the onion, celery, and garlic; sauté for 2 minutes, then add the cabbage and sauté for a further 2 minutes. Drain or scoop out any excess grease.
Pour in the beef broth, crushed tomatoes, brown sugar, cinnamon, paprika, oregano, and thyme.
Season with salt and pepper to taste and bring to a light boil, cover pot and reduce heat. Bring to a simmer, stirring occasionally for about 35 minutes.
Stir in up to 1 cup of water or more beef broth to thin out the soup out if needed. Then stir in rice. Serve with bread and garnish with parsley.