Posted by: Bill & Gayle McCord | January 7, 2011

Weekend Recipe: Stuffed Cabbage Soup

A Rachael Ray recipe, this delicious and hearty soup is sure to warm you up and help you enjoy the new year.  A little advice- follow Rachael’s tip and do the mixture on the meat.  Since the butcher has to prepare it, go ahead and do double and freeze the other half.  You’ll definitely make this soup again!

Ingredients

  • 4 tablespoons extra virgin olive oil, divided

    By adding the rice when you serve it, you can save left-overs separated, thus keeping better flavor.

  • 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

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.

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.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: