I sometimes make this soup for my family. It's really good and even better the next day. It's better to make the rice separate and then put into your bowl so that it doesn't get really soggy.
Stuffed Cabbage Soup
1 tablespoon olive oil
1 pound ground sirloin
1 (1-pound) bag classic coleslaw mix
1 large onion
1 (28-ounce) can crushed tomatoes in puree
2 (15-ounce) cans beef broth
1 ½ cups water
¼ cup brown sugar
1 tablespoon lemon juice
2 beef bullion cubes (optional)
salt and pepper to taste
1 cup rice
Heat oil in a large, heavy pot over medium heat. Add beef and sauté 8 to 10 minutes, until browned. Add coleslaw mix and onion. Mix well and cook, uncovered, for about 5 minutes, stirring once half way through. Add tomatoes and puree, broth, water, brown sugar, lemon juice, bullion cubes and salt. Bring to a boil and add rice. Stir in well. Lower to a simmer and cover. Let cook for 45 minutes, until beef and rice are tender.