Step 1: Brown the Ground Beef

In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon. Drain any excess grease if needed.

Step 2: Sauté Aromatics

Add diced onion and minced garlic to the pot. Sauté for 3–4 minutes until the onion becomes translucent and fragrant.

Step 3: Add the Cabbage and Tomatoes

Stir in the chopped cabbage and cook for about 5 minutes, allowing it to soften slightly. Then, add the diced tomatoes (with juices) and tomato sauce. Mix thoroughly.

Step 4: Pour in Liquids and Season

Add beef broth and water to the pot. Stir in Worcestershire sauce, brown sugar (if using), paprika, oregano, salt, and pepper. Drop in a bay leaf for extra flavor.

Step 5: Add Rice and Simmer

Stir in the uncooked rice. Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it cook for 25–30 minutes or until the rice and cabbage are tender.

Step 6: Finish and Serve

Taste the soup and adjust seasoning as needed. Remove the bay leaf. Ladle into bowls, garnish with chopped parsley, and enjoy!