Heat olive oil in a large pot (with a lid) over medium-high heat. Add in the onion and cook until translucent.
Stir in the beef, cumin, and paprika. Cook, breaking the large pieces of the meat with the back of a wooden spoon, for 5-7 minutes.
Stir in garlic and cook for 30 seconds.
Add in the tomato sauce, diced tomatoes, salt, pepper, and honey and give it a stir.
Pour in the stock and water. Stir in the cabbage and rice.
Put the lid on and bring it to a boil. Keeping the lid ajar, turn down the heat to medium low, and let it simmer for 25-30 minutes or until rice is fully cooked. Stir it a few times during the cooking process.
Right before serving, stir in the vinegar and parsley.
Serve immediately with crusty bread and, if preferred, with a dollop of yogurt or Tzatziki sauce.