Stuffed Cabbage Stoup

Name: Stuffed Cabbage Stoup
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

18 ingredients

13 steps

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.
2

Add the rice and toss to coat in oil.
3

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.
4

Heat a deep pot over medium high heat.
5

Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes.
6

Season the meat with allspice, coriander, smoked paprika, salt and pepper.
7

Add bay leaf, onions, garlic and carrots.
8

Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit.
9

Add tomatoes, tomato sauce, and remaining stock and cover the pot.
10

Raise the heat to high and bring the soup to a simmer.
11

Simmer for about 10 minutes.
12

Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes.
13

Stir in parsley and dill, adjust salt and pepper to your taste, and serve.