Step 1: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Once browned, drain any excess fat.
Step 2: Add the chopped onion to the pot with the beef and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Stir in the chopped cabbage, tomato sauce, fire-roasted diced tomatoes (with their juices), beef broth, water, paprika, and Italian seasoning. Bring the mixture to a boil.
Step 4: Once boiling, reduce the heat to a simmer, cover, and cook for 15-20 minutes, or until the cabbage is tender.
Step 5: Stir in the uncooked white rice. Continue to simmer, covered, for another 15-20 minutes, or until the rice is tender. If the soup becomes too thick, you can add a little more water or beef broth.
Step 6: Season the soup generously with salt and pepper to taste. Ladle hot into bowls and serve immediately. Garnish with fresh parsley if desired.