Dice onion, garlic and carrot and sauté in olive oil until tender.
Add pork and beef and cook until no longer pink, about 10-12 minutes. Season with salt, pepper, allspice and smoked paprika.
Add cabbage and allow to wilt down. Once wilted, add in tomato sauce and chicken stock. Season to taste with salt and pepper and cook for about 30 minutes to let the cabbage cook all the way through and the flavors to mingle.
While the soup is getting happy, make the rice according to the directions.
Serve soup with rice on top. Just like stuffed cabbage, without all the mess. Enjoy!
Based from a recipe from Rachael Ray.
There are 268 calories in 1 serving of Stuffed Soup.