Recipe

Stuffed Cabbage Stoup Recipe

	Mrspotatohead / All my dishes 2 years, 3 months ago A Rachael Ray recipe that I like very much. She calls it a "stoup" because it's a cross between a stew and a soup. You can serve over the rice in individual bowls rather than adding the rice to the soup. Prep:15m Cook:30m Servings:4	Mrspotatohe
	fast hearty easy

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Ingredients

4 tablespoons extra virgin olive oil, divided

1 cup uncooked white rice

6 cups chicken stock, divided

1 1/2 pounds ground meatloaf mix (a combination of beef, pork and veal)

1/2 teaspoon allspice

1 1/2 teaspoons coriander

2 teaspoons smoked paprika

Salt and pepper (to taste)

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 8-oz can tomato sauce

Handful of flat-leaf parsley, chopped

3 tablespoons dill, finely chopped

Directions

Heat a sauce pot over medium-high heat with 2 tablespoons extra virgin olive oil.

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.

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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