Stuffed Cabbage Stoup

By mytastytreasures

Stuffed Cabbage Stoup.. ALA Rachael Ray

Ingredients

• 4 tablespoons EVOO , divided
• 1 cup raw white rice
• 1 quart plus 2 cups chicken stock, divided
• 1 1/2 pounds ground meatloaf mix
• 1/2 teaspoon allspice
• 1 1/2 teaspoons coriander
• 2 teaspoons smoked paprika
• Salt
• pepper
• 1 bay leaf
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, thinly sliced, and chopped
• 3/4 lb head Savoy cabbage thinly sliced
• 1 (28oz) can diced tomatoes
• 1 cup tomato sauce
• Handful flat leaf parsley chopped
• 3 tablespoons dill, finely chopped

Preparation

Step 1

For rice: Heat a saucepot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups chicken stock,bring to a simmer, cover and cook 16 to 18 minutes or until the rice is tender.

Heat a deep pot over medium high heat. Ad the remaining EVOO, once hot add meat and begin to brown. 2 to 3 minutes. Season meat with allspice, coriander, smoked paprika, salt and pepper. Add bay leaf, onions, garlic, and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to igh and bring to a simmer for 10 minutes. Once your rice is cooked, add to the soup and continue to simmer for 3 minutes. Stir in your parsely and dill, adjust salt and pepper to taste, and serve.