Prep: Cut the cabbage into roughly 2-inch-sized pieces. Heat up a large pot or dutch oven with some cooking oil (I like to use avocado oil spray) and one hot add in the onions.
Cook until onions have softened. Add the ground beef and brown the meat crumbling it into small pieces until thoroughly cooked.
Add garlic, paprika, thyme, oregano, salt and pepper, and bay leaves and stir.
Add crushed tomatoes, tomato sauce, water, vinegar, Worcestershire sauce, and maple syrup. Stir to combine and bring to a boil.
Stir in the cabbage, and bring it to a boil. Reduce the heat to medium-low and simmer with a closed lid for 15-20 minutes. Cabbage should be soft, and tender but still a little crispy.
Stir in the cooked brown rice, stir to combine, and let heat through simmering for 3 minutes. Remove from the heat. Discard the bay leaves.