Stuffed Cabbage Soup

Heat oil in a Dutch oven over medium-high. Add beef, salt, and pepper; cook, crumbling using back of a spoon and stirring often, until browned and cooked through, about 5 minutes. Add onion; cook, stirring occasionally, until translucent, about 3 minutes. Stir in garlic; cook, stirring constantly, until fragrant, about 1 minute. Add cabbage; cook, stirring occasionally, until starting to wilt, about 3 minutes.

Stir in crushed tomatoes, stock, rice, and brown sugar; bring to a boil over medium-high. Reduce heat to medium-low; simmer, uncovered, until cabbage is tender and rice is cooked, about 15 minutes. Remove from heat; stir in parsley and thyme.