Stuffed Cabbage Stoup
Serves: 4
Eloise Gerhold
1 January 1970
Based on User reviews:
58
Spice
50
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
Chicken Stock (divided)1
Salt1
Pepper1
Bay Leaf2 cloves
Garlic (minced)1 cup
Tomato Sauce3 tbsps
Dill (finely chopped)Directions:
1
Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons
2
Add the rice and toss to coat in oil
3
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
4
Heat a deep pot over medium high heat
5
Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes
6
Season the meat with allspice, coriander, smoked paprika, salt and pepper
7
Add bay leaf, onions, garlic and carrots
8
Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit
9
Add tomatoes, tomato sauce, and remaining stock and cover the pot
10
Raise the heat to high and bring the soup to a simmer
11
Simmer for about 10 minutes
12
Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes
13
Stir in parsley and dill, adjust salt and pepper to your taste, and serve