Heat a 6 quart pot or dutch oven over medium to medium-high heat. Add olive oil and ground beef, cooking for a few minutes until browned, breaking it apart as it cooks.
Add onions and carrots. Cook for a few minutes to soften, stirring frequently.
Add tomatoes (including the liquid in the can), cabbage, beef stock, cauliflower, oregano, thyme, and salt. Stir everything together.
Increase heat to bring to a simmer. Cover with a lid and decrease heat to maintain a simmer. Simmer for about 30 minutes or until cabbage is tender.
Uncover and stir. Top with parsley and serve while hot.