Stuffed Cabbage Stoup (Rachael Ray) |
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Prep Time: 12 Minutes Cook Time: 25 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Ingredients:
4 tablespoons extra virgin olive oil, divided |
1 cup raw white rice |
1 quart plus 2 cups chicken stock, divided |
1 1/2 pounds ground meatloaf mix (a combination of beef, pork and veal) |
1/2 teaspoon allspice, eyeball it in your palm |
1 1/2 teaspoons coriander, half a palm full |
2 teaspoons smoked paprika, eyeball it in your palm |
salt |
pepper |
1 bay leaf |
1 onion, chopped |
2 cloves garlic, minced |
1 carrot, thinly sliced with a vegetable peeler into strips then finely chopped |
1/2 -3/4 head savoy cabbage, thinly sliced |
1 (28-ounce) can diced tomatoes |
1 cup tomato sauce |
handful of flat-leaf parsley, chopped |
3 tablespoons dill, finely chopped |
Directions:
1. Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.
2. Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. Season the 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 high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.
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