Heat the olive oil in a large dutch oven over medium-high heat. Add the ground beef or bison and brown evenly for 2 minutes.
Add onions and carrots to the pot and sauté for 5 minutes. Next add garlic, cabbage, and chicken broth.
Stir in rice and add curry powder, bay leaf, and salt. Bring the soup to a boil, then turn the heat down and simmer for 15-20 minutes, until rice is cooked through and cabbage is softened.
Stir in Worcestershire sauce and vinegar. Garnish with fresh parsley.