Step 1: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the ground beef and ground pork (if using) and cook, breaking it up with a spoon, until fully browned. Drain off any excess fat.
Step 2: Add the chopped onion to the pot with the browned meat. Cook, stirring occasionally, until the onion softens and becomes translucent, about 5-7 minutes.
Step 3: Stir in the minced garlic and cook for another 1 minute until fragrant. Be careful not to burn the garlic.
Step 4: Pour in the crushed tomatoes, diced tomatoes (undrained), tomato paste, dried marjoram, smoked paprika (if using), Worcestershire sauce, salt, and black pepper. Stir well to combine, scraping up any browned bits from the bottom of the pot.
Step 5: Add the chopped cabbage and rinsed white rice to the pot. Pour in the beef broth. Stir everything together. The cabbage will appear very full, but it will cook down.
Step 6: Bring the soup to a boil, then immediately reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the rice is tender and the cabbage is cooked through. Stir occasionally to prevent sticking.
Step 7: Taste the soup and adjust seasonings if needed. If the soup tastes too acidic, stir in 1-2 teaspoons of sugar. For a brighter flavor, add 1 tablespoon of apple cider vinegar.
Step 8: Ladle the hot golumpki soup into bowls. Serve with a dollop of sour cream and a sprinkle of fresh dill or parsley for garnish. Enjoy your comforting one-pot meal!