Italian Stuffed Cabbage Soup

Fill a medium saucepan with generously salted water and start to bring it to a boil to cook your rice.

Heat a separate large stock pot over medium heat and add 1 tablespoon of olive oil. Add the ground beef and break it up with a wooden spoon while cooking. Cook the ground beef until browned and no longer pink, add 1 teaspoon of salt and ¼ teaspoon of pepper, mix it in. Using a slotted spoon, transfer the beef to a plate and set aside.

Place the pot back on the stove and, using the rendered fat from the beef, add the onions, garlic, cabbage, basil, thyme, red pepper flakes, and bay leaves with a big pinch of salt and sauté until soft, about 5 minutes.

Stir in the fire roasted tomatoes, tomato sauce, and beef broth. Add the cooked beef to the pot and season with salt and pepper, to taste. Reduce the heat to low and simmer, stirring occasionally, for 20 minutes.

Meanwhile, cook the rice in the now boiling salted water until tender.

Stir in the cooked rice into the soup. Ladle the soup into bowls and top with parsley and/or grated Parmesan.