Step 1

Melt the butter in a large Dutch oven or stock pot. Place the onion, carrots, celery, and bell peppers inside, and cook over medium heat for 5 minutes.

Step 2

Add in the cabbage, and cook for an additional 10-15 minutes, or until the cabbage has started to soften and become pliable.

Step 3

In a separate pan, put the ground beef, Italian sausage, chili flakes, salt, pepper, oregano, seasoning salt, and paprika.

Step 4

Cook, stirring frequently, until the meat is cooked through. Drain off any excess grease, and place the meat into the dutch oven.

Step 5

Add the diced tomatoes, tomato sauce, and water to the pot. This is going to completely fill a 6 quart pot. If you have a 7 or 8 quart, I'd recommend using it! If you need to add a little less water, feel free.

Step 6

Reduce heat to low or medium low. Just enough to keep the soup at a simmer.

Step 7

Cook until the vegetables are tender. Serve with steamed rice on the side.