In a large skillet or Dutch oven over medium-high heat, cook the ground beef and diced onion until the meat is browned and onions are translucent, about 5-7 minutes.

Add the minced garlic and cook for another minute until fragrant, then drain any excess fat if necessary.

Stir in the chopped cabbage and cook for 3-4 minutes until it begins to soften slightly.

Add the uncooked rice, diced tomatoes (with juices), tomato sauce, beef broth, apple cider vinegar, and dried herbs. Stir well to combine.

Bring the mixture to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes, or until the rice is tender.

Remove from heat and let the skillet stand, covered, for 5 minutes to allow the sauce to thicken before serving.