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Heat a large stockpot or a Dutch oven over medium heat. Place ground beef in the hot pan and cook until no longer pink, crumbling the beef with a spoon as it cooks.
Add diced onions and garlic to the ground beef. Cook until the onions are soft, about 2-3 minutes.
Season the beef mixture with cayenne, paprika, salt, and oregano, Stir in tomato paste.Add the cabbage.
Pour beef broth and tomatoes over the beef mixture and stir in the rice.
Bring the soup to a boil, reduce heat, and simmer for 25- 30 minutes or until rice is cooked through and cabbage is soft.