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Heat 1 tablespoon of olive oil in a large pot over medium heat.
Add 1 diced white onion and 3 minced garlic cloves to the pot. Sauté until the onion becomes soft and translucent, about 3-4 minutes.
Add 1 pound of lean ground beef to the pot. Cook, stirring occasionally, for about 2 minutes or until the beef begins to brown.
Add 4 cups of chopped cabbage and ½ cup of long grain rice to the pot. Stir to combine
Pour in 3 cups of tomato sauce, 4 cups of beef broth, and 1 cup of water. Stir well.
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-23 minutes, or until the cabbage and rice are tender
After simmering, season the soup with 2 teaspoons of salt, 1 tablespoon of oregano, 1 teaspoon of chili flakes, ½ teaspoon of cinnamon, 1 tablespoon of brown sugar (optional), and 2 teaspoons of soy sauce. Stir well to combine.
Taste the soup and adjust seasoning if necessary.
Serve the soup hot with a dollop of sour cream on top for an extra creamy finish. Enjoy!