Par-cook the rice first. Bring 1 1/2 cups of water and a pinch of salt to a boil in a small saucepan. Add the rice, reduce heat to low, cover, and cook for only 8 minutes. The rice will be about halfway done and still firm in the center. Drain any excess water and set it aside. It will finish cooking in the oven.

Heat the oven to 350 degrees F. Grease a 9x13 inch baking dish lightly with oil or cooking spray and set it aside.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 4 to 5 minutes until softened and translucent. Add the garlic, caraway seeds, and paprika and stir for 60 seconds until fragrant. Add the ground beef, breaking it apart with a spoon, and cook for 6 to 8 minutes until browned through with no pink remaining. Season with 1 teaspoon of the salt and the black pepper. Drain off excess fat if there is more than a tablespoon in the pan.

Stir the tomato paste into the beef mixture and cook for 1 minute. Add the diced tomatoes with their juices, tomato sauce, Worcestershire sauce, sugar, and the remaining 1/2 teaspoon salt. Stir everything together and taste. The sauce should be savory, slightly tangy, and well seasoned. Adjust salt as needed. Remove from heat.

To assemble the casserole: spread half of the shredded cabbage across the bottom of the prepared baking dish in an even layer. Spread the par-cooked rice evenly over the cabbage. Spoon the beef and tomato mixture over the rice and spread it out. Top with the remaining cabbage, pressing it down lightly with your hands to compact the layers slightly.

Pour any remaining sauce or juices from the skillet over the top of the casserole. Cover the dish tightly with aluminum foil, pressing the edges down to seal. Bake at 350 degrees F for 40 minutes covered. This traps steam so the cabbage softens all the way through.

Remove the foil and bake for another 15 to 20 minutes uncovered until the top layer of cabbage is slightly caramelized at the edges and the rice is fully cooked and tender. The sauce should be bubbling around the sides. Let the casserole rest for 10 minutes before scooping, then top with fresh parsley and serve.