Stuffed Cabbage Stoup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 tablespoons extra virgin olive oil, divided
• 1 cup raw rice
• 1 quart chicken stock (plus 2 cups)
• 1 1/2 lbs ground meatloaf mixture (a combination of beef, lamb and veal)
• 1/2 teaspoon allspice
• 1 1/2 teaspoons coriander
• 2 teaspoons smoked paprika (or sweet if you can't find the smoked)
• salt, to taste
• pepper, to taste
• 1 bay leaf
• 1 onion, chopped
• 2 garlic cloves, 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 tomatoes, diced
• 1 cup tomato sauce
• 1/4 cup flat leaf parsley, chopped
• 3 tablespoons dill, finely chopped

Recipe

• 1 heat a sauce pot over medium-heat 2 t olive oil.
• 2 add the rice and toss to coat in oil.
• 3 add 2 cups chicken stock, bring up to simmer.
• 4 cover and cook for 16-18 minutes or until the rice is tender.
• 5 heat a deep pot over medium high heat.
• 6 add the remaining olive oil, once hot add meat and begin to brown, 2-3 minutes.
• 7 season the meat with allspice, coriander, smoked paprika, salt and pepper.
• 8 add bay leaf, onions, garlic and carrots.
• 9 cook veggies 2-3 minutes to begin to soften them, then add cabbage and wilt it down a bit.
• 10 add tomatoes, tomato sauce and remaining stock and cover the pot.
• 11 raise the heat to high and bring the soup to a simmer.
• 12 simmer for about 10 minutes.
• 13 once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes.
• 14 stir in parsley and dill, adjust salt and pepper to your taste and serve.