Easy Cabbage Roll Soup Recipe (Stuffed Cabbage Soup)

Brown the meat: Heat a large pot or Dutch oven over medium-high heat. Add ground beef and sausage, breaking it apart with a wooden spoon.
Cook for 8-10 minutes until browned and fully cooked. Drain excess grease and transfer the cooked meat to a separate bowl. Set aside.
Soften the aromatics: In the same pot set over medium heat, add 1 tablespoon of olive oil. Add diced onion and cook for 5 minutes until soft and translucent.
Stir in the minced garlic, salt, and black pepper, cooking for 30 seconds until fragrant.
Add the cabbage: Add the chopped cabbage to the pot and stir to combine with the onions and garlic. Cook for 5 minutes, stirring occasionally, until the cabbage softens.
Combine the soup base: Pour the chicken broth, diced tomatoes (with juices), tomato sauce, and bay leaves into the pot. Increase heat to high and bring the soup to a boil.
Add the rice: Once boiling, stir in the long-grain rice. Reduce the heat to low, cover with a lid, and let the soup simmer for 15-20 minutes until the rice is tender.
Season and Serve: Once the rice is fully cooked, remove and discard the bay leaves. Taste and adjust the seasoning with extra salt and pepper, if needed. Ladle the soup into bowls and serve hot with optional garnishes such as fresh parsley, grated Parmesan, or a drizzle of Worcestershire sauce for extra flavor.