Heat olive oil in a large pot over medium-high heat.

Put the onion, garlic and minced pork and beef in the pot.

Cook and stir until browned and crumbly, 5 to 7 minutes.

Drain and discard grease.

Add chopped cabbage, cook for 3 minutes.

Add flour and continue sautéing for another 2 minutes.

Add all the other ingredients to the mixture.

Allow the soup to come to a boil, then turn the heat down to low and place a lid on the pot.

Simmer for 20-25 minutes until the rice is cooked and the cabbage is softened.

Remove the bay leaf and serve garnished with fresh parsley.

This soup is quite thick, so if you like it to be smoother, top it up with more beef broth.

* When re-heating leftover soup, you may want to add additional beef broth to thin out the consistency.