In a large stock pot or dutch oven over medium heat, heat the butter and olive oil. Add the onion and garlic. Cook until the onion is translucent and garlic is fragrant.
Add the ground beef and ground pork to the pan. Cook until browned and drain any excess grease. Add the beef broth, oregano, sea salt, paprika, garlic powder, onion powder, black pepper, thyme, tomatoes, tomato paste, parsley, cabbage and riced cauliflower. Bring to a boil and then reduce heat to low and simmer for 30 – 45 minutes.