Add 1 tbsp avocado oil to your Dutch oven and place on the stove over medium heat. When hot, add in the onion and some sea salt. Stir to coat and sauté 8-10 minutes until very soft and fragrant.
Add in the ground pork and the ground beef and a hefty pinch of sea salt. Brown the meat and break it up to help it cook. When the meat has browned, pour in 6 cups of chicken broth and the crushed tomatoes. Increase the heat to high and bring the soup to a low boil.
When the soup is boiling, add the sliced cabbage and reduce the heat to a low simmer. Let simmer for 10 minutes or until the cabbage has softened.
While the soup simmers, prepare the cauliflower rice using your preferred method, or make the basmati rice if you are following the non-Whole30/paleo option (I use basmati rice and the rice function on my Instant Pot to make the rice).
To serve, scoop ~½ cup of rice into a bowl. Top with soup, serve hot, and enjoy!
