In a large pot or dutch oven, heat the olive oil over medium heat.
Add the onion and cook until translucent.
Add the spices and ground beef and cook until no longer pink. (drain if desired)
Add the tomatoes, tomato juice, and broth and bring to a boil.
Stir in the rice and stir.
Lower the heat to a simmer and let cook for 5 minutes.
Add the cabbage and stir to combine.
Simmer for 20 minutes or until cabbage is tender and rice is cooked through.
Stir in lemon juice and serve warm.