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jessiexbee
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Brown the ground beef in a large pot over medium heat. Break it apart as it cooks until no longer pink. Drain excess grease.
Add the chopped onion to the pot and sauté for 2-3 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
Add the chopped cabbage to the pot and stir occasionally. Cook until the cabbage starts to wilt, about 5-7 minutes.
Pour in the diced tomatoes, beef broth, Worcestershire sauce, paprika, oregano, salt, and black pepper. Mix well.
Add the uncooked rice into the pot and stir to combine evenly.
Bring the mixture to a boil, then reduce heat and simmer uncovered for 25-30 minutes, or until the rice is tender and has absorbed flavors.
Taste the soup and adjust seasoning if needed.
Ladle the soup into bowls and top with fresh parsley if desired.