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In a large pot or dutch oven, brown the ground beef over medium-high heat, breaking it up as it cooks.
Add the onion and garlic and cook for 2-3 minutes until fragrant.
Add the shredded cabbage, rice, tomato sauce, beef broth, Worcestershire sauce, salt, and pepper.
Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, until the cabbage is tender.
Taste and adjust seasoning as needed.