Cabbage Roll Soup

Cabbage Roll Soup
2 ladles olive canvas
Swab and pepper to taste
1 pound ground beef I use 90 spare
1 onion finely minced
2 ladles diced garlic
4 mugs coarsely diced green cabbage
2 carrots hulled, bestowed and sliced
mugs beef broth
3 8 ounce barrels tomato sauce
1/2 mug raw long grain rice
1 bay splint
3 soupspoons brown sugar
2 soupspoons parsley
Heat the olive canvas in a large pot over medium high heat. Add the ground beef and season with swab and pepper to taste.
Cook, breaking up the meat with a spatula, until beef is browned, roughly 4-5 twinkles. Add the onion and garlic chef for 2-3 twinkles.
Add the cabbage, carrots, beef broth, tomato sauce, rice, bay splint and brown sugar to the pot. Season with swab and pepper to taste.
Bring to a poach and cook for 25 twinkles or until rice is tender. Remove bay splint and discard.
Sprinkle with parsley and serve.