Preheat the oven to 375F.Prepare the vegetables: chop the cabbage, dice the onion and chop the fresh parsley. Heat the olive oil in a large sauté pan over high heat. When it is hot, reduce to medium heat and add the diced onions, pepper and 1/4 teaspoon of the salt. Cook until tender, for about 3 minutes. Add the paprika and cook for 2 more minutes.
Add the ground beef, continually breaking it up in the pan and stirring to combine it with the onions and spices, 4 minutes. Move some of the beef mixture aside to make room for the tomato paste. Add the tomato paste and stir it in a small circle. When it darkens, stir it into the beef mixture. Add the fresh parsley and wine and cook 5 more minutes.
Pour the onion and beef mixture into a large bowl. Put the sauté pan back over the heat and add the cabbage, rice, remaining 1/4 teaspoon of salt and a sprinkling of black pepper. Stir until the rice begins to toast, 2 minutes.
Pour in the broth and cover. Cook until the cabbage wilts, 5 minutes, then remove the lid and let some of the liquid evaporate for 2 minutes.
Pour onion and beef mixture back into the pan with the cabbage and stir to combine. Pour the beef, cabbage and rice mixture into a casserole dish and cover tightly with aluminum foil. Bake until the rice is tender, 30 minutes. Top with cheese and additional fresh parsley.