In a large Dutch oven or pot on medium/high heat, brown the ground beef, breaking up the meat with a spatula until beef is browned. 5-6 minutes.
Drain any fat. Add the Sage fused olive oil, garlic and onion. Cook and stir for 3-4 minutes, or until onion is a bit translucent. Reduce heat to medium/low.
Next, add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf and balsamic to the pot. Stir well. Bring to a simmer and cook for 25 minutes or until rice is tender, while stirring frequently.
Taste and season with salt and pepper. Remove bay leaf and discard. Sprinkle with parsley and serve.