Recipe

Stuffed Cabbage Stoup Recipe

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Ingredients

pepper, to taste .
1/2 tsp allspice .
3 tbsps dill, finely sliced .
4 tbsps extra virgin olive oil, divided .
salt, to taste .
1/2-3/4 head savoy cabbage, thinly sliced .
1 bay leaf .
1 (28 oz) can tomatoes, sliced .
1/4 c flat leaf parsley, sliced .
2 tsps smoked paprika (or sweet if you can't find the smoked) .
1 carrot, thinly sliced with a vegetable peeler into strips, then finely sliced .
2 garlic cloves, minced .
1 quart chicken stock (plus 2 c) .
1 1/2 tsps coriander .
1 1/2 lbs ground meatloaf mixture (a combination of beef, pork & veal) .
1 onion, sliced .
1 c tomato sauce .
1 c raw white rice

Directions

Step #1 Heat a sauce pot over medium-heat 2 T olive oil.
Step #2 Add the rice & toss to coat in oil.
Step #3 Add 2 c chicken stock, bring up to simmer.
Step #4 Cover up & cook for 16-18 mins or until the rice is tender.
Step #5 Heat a deep pot over medium high heat.
Step #6 Add the remaining olive oil, once hot add meat & begin to brown, 2-3 mins.
Step #7 Spice up the meat with allspice, smoked paprika, coriander, salt & pepper.
Step #8 Add bay leaf, onions, garlic & carrots.
Step #9 Cook veggies 2-3 mins to begin to soften them, then add cabbage & wilt it down a bit.
Step #10 Add tomatoes, tomato sauce & remaining stock & cover the pot.
Step #11 Raise the heat to high & bring the soup to a simmer.
Step #12 Simmer for about 10 mins.
Step #13 Once the rice is cooked, add to the soup & continue to simmer for 2 to 3 mins.
Step #14 Stir in parsley & dill, adjust salt & pepper to your taste & serve.
Enjoy the Stuffed Cabbage Stoup recipe

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