Photo: Stuffed Cabbage Stoup Recipe
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
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.
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By JenniB8
Florida
on March 27, 2013
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Great flavors! My grocery store only sells meatloaf mix with beef & pork, so that's what I used. I also added some cumin & used regular cabbage from my garden. I ended up cooking the soup a little longer than suggested so the flavors would meld together plus we don't like crunchy cabbage in our soup. Lastly, I cooked & served the rice separately as to prevent the rice from becoming soggy as some previous reviewers suggested. I was really surprised how good this was! Will definitely make again & I'm looking forward to trying other Stoup recipes from RR.
By selabrate_11912538
Northern VA
on March 17, 2013
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This was great. I used ground turkey instead of the beef and pork. I also added a little brown sugar to cut the acid. I added golden raisins too. Fairly quick to make so it good for a work night. Tasted good the first day and better over the next couple of days. It freezes well too. This goes in the recipe file!
By pinechip
Tampa
on March 12, 2013
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Utterly fantastic! Very deep complex flavors going on with the fresh herbs and spices. I bought a new jar of dried coriander since it was a key ingredient. But then I got home and realized I was out of allspice so I used Pumpkin Pie spice instead, close enough and it tasted great. Looking forward to having this again and again!
Read all 238 reviews