In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and sauté for another minute until fragrant.
Brown the Meat:
Add the ground beef (or turkey) to the pot and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if needed.
Add Vegetables:
Stir in the chopped cabbage, carrots, and celery. Cook for 5-7 minutes, allowing the vegetables to soften slightly.
Add Tomatoes and Broth:
Pour in the diced tomatoes (with their juice), tomato sauce, and broth. Stir well to combine.
Season and Simmer:
Add the uncooked rice, oregano, basil, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, until the rice is cooked and the cabbage is tender.
Finish and Serve:
Remove the bay leaf. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
Serving and Storage Tips
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