Cut your cabbage in half through the stem. Cut each half in half through its stem. Cut the stem out of the cabbage as a wedge. Cut the cabbage into roughly inch by inch pieces.
Prepare the other ingredients. Combine the onion and garlic. Combine the paprika, black pepper, and thyme. Group the stock, diced tomatoes, soup, and juice. Measure the rice out.
Add some oil of your choice to your pot and heat over high heat. Add the beef and brown.
Add the onion and garlic, and cook until softened.
Add the tomato paste and the spices, and cook until starting to stick to the bottom.
Add the stock, diced tomatoes, tomato soup, V8 juice, beef bouillon, and Worcestershire sauce. Bring to a simmer
Add the rice, stir, then add the cabbage. Cover and simmer 45 min.
While the soup is cooking, fry the bacon (or bake at 375F for ~20 min).
Crumble the cooked bacon and mince a handful of parsley. Add to the soup and serve
