To make cabbage soup with ground beef, cook the beef until it is no longer pink in a saucepan over medium-high heat. Set aside the beef in a bowl and clean the grease from the saucepan. Using the same pan, heat 1 tablespoon of extra-virgin olive oil.
Add 1/2 teaspoon each of dried thyme, dried marjoram and salt, along with 1/4 teaspoon of black pepper and a dash of ground cloves. In the spices and oil, sauté a diced onion and 1 clove of garlic until they become soft. Add 3 cups of chopped cabbage, 2 cups of halved and sliced carrots, and 2 sliced celery ribs. Cook for three minutes, then add 3 cups of reduced-salt beef broth, 3 cups of water, 1/4 cup of tomato paste and 2 bay leaves. Stir all ingredients.
Add the cooked beef, and bring the mixture to a boil. Reduce the heat, add a cover and allow the mixture to simmer for approximately 15 minutes. The soup is done when the cabbage becomes tender. Add a cup of cooked rice, and remove the bay leaves. As a serving option, add lemon quarters.
The recipe makes a thick soup without a significant amount of broth. Tomato sauce can substitute for the tomato paste, according to a reviewer.