Start by heating a large pot or Dutch oven over medium heat. Add the ground beef and cook it until it’s browned, breaking it up with a wooden spoon. Once browned, drain any excess grease.

Next, add the diced onion and minced garlic to the pot. Sauté for 2–3 minutes until they’re soft and aromatic.

Once your onions are sautéed, mix in the chopped carrots, sliced celery, and tomato paste. Stir everything together to coat the vegetables and meat with that rich, tomato flavor.

Now it’s time to add in the broth and crushed tomatoes. Stir to combine everything well. This forms the flavorful base of your soup. Toss in your bay leaves, paprika, dried thyme, and a pinch of salt and pepper.

Add the chopped cabbage to the pot. Don’t worry if it looks like a lot; cabbage shrinks as it cooks. Stir it in gently so it gets soaked in all those flavorful juices.

Cover the pot and bring the soup to a boil. Once it’s boiling, reduce the heat to a simmer. Allow the soup to cook for about 25–30 minutes, or until the cabbage is tender and the flavors are fully developed.

Finally, stir in the cooked rice. Simmer for another 5–7 minutes to warm it through. Taste the soup and adjust the seasoning as needed.

Ladle the hot cabbage roll soup into bowls. You can garnish each serving with fresh parsley for a pop of color and extra flavor, if you like.