Bring converted rice and 3 cups of water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 20 to 25 minutes.

Heat a large soup pot over medium-high heat. Cook and stir the beef in the hot pan until it’s browned and crumbly, about 5 to 7 minutes; drain and discard the grease.

Stir in 2 cups of water, cooked rice, pasta sauce, tomato soup, cabbage, onion, salt, black pepper, and hot sauce into the beef. Bring the soup to a boil, then reduce heat to medium-low and cover. Simmer until the cabbage is soft and tender, about 20 to 30 minutes.