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, ground pork, chili flakes, salt, pepper, oregano, seasoning salt, and paprika. Cook, stirring frequently, until the meat is cooked through. Drain off any excess grease, and place the meat into the dutch oven.

Step 4

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 5

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

Step 6

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