Stuffed Cabbage Stoup Total Time: 37 min Prep: 12 min Cook: 25 min Yield: 4 servings Level: Easy Ingredients 4 tablespoons extra virgin olive oil, divided 1 cup raw white rice (sub short grain brown rice or quinoa for a healthier higher fiber version) 1 quart plus 2 cups chicken stock, divided 1 1/2 pounds ground meatloaf mix (a combination of beef, pork and veal) (I used pork only) 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. Source:foodnetwork/recipes/rachael-ray/stuffed-cabbage-stoup-recipe.html Post submitted by Celene Guspie, AHPCN Registered Dietitian
Posted on: Fri, 07 Nov 2014 21:38:45 +0000
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