Preheat a large pot over medium heat. Spray it with nonstick cooking spray and add the olive oil. You should see it shimmer a bit, indicating it’s ready for the next step.
Add the diced yellow onion and let it sauté for 3 to 5 minutes, stirring occasionally. Look for the onions to become translucent, soft, and fragrant—this will create a flavorful base.
Next, add in the ground beef, sprinkling in some salt and black pepper. Using a wooden spoon, break the beef apart as it cooks. Watch as it browns, releasing its savory aroma.
Once the beef is fully cooked and the onions are tender, it’s time to add the minced garlic. Cook this for another 30 seconds, or until it becomes fragrant. The smell will be divine!
Now, stir in the beef stock, canned tomato sauce, bay leaves, shredded cabbage, rice, and more salt and pepper to taste. Mix everything well, ensuring the rice is submerged.
Bring the mixture to a boil. You'll notice the soup bubbling, which means it’s starting to come together. Don’t rush this part; it’s where the flavors begin to meld.
Once boiling, reduce the heat to a simmer. Stir frequently to prevent the rice from sticking to the bottom of the pot. Allow it to simmer gently for about 20 minutes.
Keep an eye on the soup, stirring occasionally and tasting along the way. You’re looking for the rice to become tender and the flavors to deepen.
After 20 minutes, check for tenderness. If the rice is cooked and you’re satisfied with the seasoning, it’s time to serve! If not, let it simmer a little longer.
Remove the bay leaves and serve hot. You can garnish with some fresh herbs if desired, adding a pop of color and flavor.
