In a Dutch oven, over medium-high heat, cook the ground beef until browned and crumbled; approximately 6 to 7 minutes; remove beef from the Dutch oven and set aside.
Return the Dutch oven to medium-high heat; add 1 tbsp. oil, onions and garlic; sauté until translucent; approximately 5 minutes.
Add cabbage, tomatoes, tomato sauce, broth, rice, dill, paprika, sugar, salt, pepper and bay leaf; bring to a boil.
Cover and reduce heat to medium-low; simmer for 40 minutes.
Remove lid; stir in cooked beef; re-cover Dutch oven and continue to simmer for another 5 minutes.
Turn heat off and let stand 10 minutes; remove bay leaf.
Serve with sour cream, if desired.
