Heat a large pot over medium-high heat and add the ground beef, breaking it apart with a spoon as it cooks. After about 4 minutes, add the diced onion and continue cooking for another 4 minutes until the beef is fully browned and the onion becomes translucent. This browning step develops deep, savory flavors through the Maillard reaction—the foundation of great soup. Once cooked through, carefully pour off any excess fat from the pot, leaving just enough to coat the bottom.

Mince the garlic cloves and add them to the pot with the cooked beef, stirring constantly for about 30 seconds until fragrant. Add the paprika and Italian seasoning, stirring for another 30 seconds to bloom the spices and release their essential oils. This quick blooming step intensifies the spice flavors dramatically—I always do this before adding liquid so the spices fully activate rather than just floating in broth.

Add the chopped cabbage, tomato sauce, diced tomatoes (with their juices), beef broth, and water to the pot. Stir well to combine everything and ensure the browned bits from the bottom of the pot are incorporated—they contain concentrated flavor. The liquid will seem like a lot, but the cabbage will wilt significantly as it cooks.

Stir in the white rice, then increase the heat to bring the soup to a rolling boil. Once boiling, add the Worcestershire sauce, which adds umami depth without announcing itself as a distinct flavor. Boiling the soup first helps the rice cook evenly and ensures the cabbage softens properly.

Reduce the heat to low and cover the pot partially (leave a small gap for steam to escape). Simmer for 15-20 minutes, stirring occasionally, until the rice is fully cooked and tender and the cabbage pieces are soft but still hold their shape. The timing depends on your rice variety—start checking at 15 minutes.

Taste the soup and season with salt and pepper to your preference. I typically add salt gradually—start with 1/2 teaspoon and taste between additions, since the broth and Worcestershire already contribute saltiness. Adjust the seasoning one final time before serving, as flavors can taste muted when hot.