In a large pot or dutch oven heat the olive oil over medium-high heat. Once the oil is hot and shimmering, add the ground turkey and brown evenly for 2-4 minutes, stirring frequently.
Stir in the onions and carrots, mixing well. Cook for approximately 5 minutes to soften. Add the garlic and mix well. Cook for approximately 1 minute then add the cabbage and diced tomatoes and chicken broth or water. Stir well. Finally, stir the rice into the pot, along with the paprika, crushed red pepper, thyme, parsley, bay leaves, and salt.
Bring the pot to a boil over high heat, and then turn the heat down to low and place the lid on the pot. Simmer, covered, for approximately 20 minutes until the rice is cooked and the vegetables are soft.
Stir in the sugar, Worcestershire sauce and vinegar. Mix well. Taste and add salt and pepper to taste.
Serve garnished with chopped fresh parsley and sour cream.