Cook the Meat:

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the ground beef and Italian sausage, breaking it up as it cooks. Once browned, remove the meat and set it aside, leaving some of the fat in the pot.

Sauté the Vegetables:

In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add garlic and cook for another minute until fragrant.

Build the Base:

Stir in the smoked paprika, cumin, thyme, and cinnamon. Let the spices toast for about 30 seconds to release their flavors.

Add Liquids:

Pour in the beef broth, crushed tomatoes, diced tomatoes, and tomato sauce. Stir well to combine.

Add Cabbage & Rice:

Add the chopped cabbage, uncooked rice, bay leaf, and browned meat back into the pot. Stir everything together, then bring the soup to a boil.

Simmer:

Reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes, or until the cabbage is tender and the rice is fully cooked. Stir occasionally to prevent sticking.

Final Touch:

Remove the bay leaf. If desired, squeeze the juice of 1 lemon into the soup to add brightness. Taste and adjust seasonings with salt and pepper.

Serve:

Ladle the soup into bowls, garnish with fresh parsley, and enjoy!