Inspired by classic stuffed cabbage, this rich and hearty soup is flavorful and satisfying!
Heat the olive oil in a dutch oven over medium high heat.
Add the diced onion and minced garlic.
Cook for a minute or so, then add the ground sirloin.
Add the black pepper and 1/2 teaspoon of the salt to season the beef.
Once the beef is brown, stir in the celery and carrots.
Cook for a couple more minutes, then add the cabbage, diced tomatoes, vegetable broth, water, and rice.
Stir in the celery salt, basil, dill weed, and the other 1/2 teaspoon of salt.
Bring everything to a boil, then reduce the heat to a simmer.
Cover and cook for about 2 hours.
Stir occasionally, and during the last 10 minutes of cooking, add the butter and parsley.
Serve with crackers or cornbread.