Polish Cabbage Roll Soup

Steps

1. Cut the green cabbage in half.
2. Remove the core at the bottom using two cuts at about a 45° angle.
3. Lay one half of the cabbage down on its flat side and slice it into strips, then slice those strips across into bite-sized pieces. Repeat this process for the other half.
4. Melt an entire stick of butter in a soup pot over medium high heat.
5. Toss in a diced onion and salt, cooking them while stirring for about four or five minutes until they soften up and turn translucent.
6. Transfer in one pound of ground beef. Cook the meat stirring with a spatula for about 5 minutes to break it up into small crumbles.
7. Season the mixture with freshly ground black pepper, cayenne, and one bay leaf.
8. Turn the heat up to high and transfer in a couple cups of beef broth. Wait for this to come to a boil (do not skim the fat).
9. Once boiling, add the chopped cabbage and wait for it to soften up and become pliable.
10. Lower the heat to medium and let the cabbage cook for about 10 to 15 minutes before adding the tomato product.
11. Transfer in some crushed tomatoes or a tomato puree or plain tomato sauce. Add one and a half cups of water (used to rinse out the measuring cup).
12. Wait for the soup to start simmering again, then let it cook for about 50 minutes.
13. Add the rice (Basmati or any long grain rice) and stir in.
14. Cook for another 20 minutes or so until the rice is done to your liking (tender).
15. If the soup gets too thick while simmering, add a splash of water or more beef broth as needed.
16. Taste the soup one last time for seasoning and add more salt if necessary.
17. Stir in the rest of the Italian parsley.
18. Turn off the heat and ladle into bowls. Finish with another pinch of freshly chopped Italian parsley.