In a large, high-sided skillet, add oil over medium-high heat. Add beef, onion, garlic, salt, pepper, thyme, and paprika, then cook and crumble the beef until there is no longer any pink, about 5 to 7 minutes.

In a small bowl, add the Better Than Bouillon and boiling water, whisking until dissolved.

Stir in Better Than Bouillon with water, rice, apple cider vinegar, brown sugar, tomato sauce, ketchup, broth, Worcestershire sauce, soy sauce, and cabbage to the skillet and mix to combine.

Bring to a boil over medium-high heat, then immediately reduce heat and bring the mixture to a gentle simmer. Cover and cook, stirring a couple of times, until rice is cooked and cabbage is tender, about 22 to 25 minutes. Top with parsley. Ladle into individual bowls and pass sour cream to accompany.