meaty cabbage and rice stew

Ingredients

3 tablespoons olive oil, divided
2 pounds lamb, pork, or veal shoulder meat (or a combination), cut into 1-inch cubes
Salt and pepper for seasoning the meat
1 large onion cut into a large dice
6 cloves garlic, thinly sliced
3 tablespoons sweet Hungarian paprika
1/2 teaspoon crushed red pepper flakes (optional)
one 28-ounce can whole plum tomatoes
6 cups chicken broth, divided, plus more if needed
1 cup long grain rice
1/2 head of a large cabbage, chopped
1 cup chopped flat leaf parsley
Salt, black pepper, and more paprika for seasoning if needed

In a Dutch oven or large soup pot, warm 2 tablespoons of the olive oil. Season the meat cubes liberally with salt and pepper and, working in batches, brown the meat well. Remove the meat from the pot and set aside.
Add the last tablespoon of olive oil to the pot, stir in the diced onion, and saute until slightly softened. Stir in the sliced garlic, paprika, and crushed red pepper (if using) and sauté for about a minute more.
With your clean hands, crush the tomatoes and add them to the pot along with 4 cups of the chicken broth. Use a wooden spoon scrape up any fond from the bottom of the pot for added flavor. Add the reserved meat along with any of its accumulated juices and bring the mixture up to a boil. Reduce the heat to a simmer and continue to simmer, partially covered, until the meat becomes tender, 30 to 40 minutes.
Add the rice, cabbage, and the remaining 2 cups of chicken broth. Bring back up to a boil and then simmer again for about 15 to 20 minutes, until the rice is done. Stir in the parsley and season with salt, pepper, and paprika if needed. At this point if you'd like a "looser" stew, stir in a little more chicken broth. Taste and adjust for seasoning.