In a large pot or Dutch oven, brown the ground beef or turkey over medium heat until cooked through. Drain any excess fat.

Add the diced onion, garlic, and green bell pepper to the pot. Sauté until the vegetables are tender, about 5 minutes.

Stir in the diced tomatoes, tomato sauce, beef broth, water, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper.

Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes.

Add the chopped cabbage and uncooked rice to the pot. Stir to combine.

Cover the pot and simmer for an additional 20-25 minutes, or until the rice is cooked and the cabbage is tender.

If using, stir in the frozen corn and cook for another 5 minutes.

Serve hot, garnished with fresh parsley.