Stuffed Cabbage Stoup

READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a sauce pot over medium-heat 2 T olive oil.
  • Add the rice and toss to coat in oil.
  • Add 2 cups chicken stock, bring up to simmer.
  • Cover and cook for 16-18 minutes or until the rice is tender.
  • Heat a deep pot over medium high heat.
  • Add the remaining olive oil, once hot add meat and begin to brown, 2-3 minutes.
  • Season the meat with allspice, coriander, smoked paprika, salt and pepper.
  • Add bay leaf, onions, garlic and carrots.
  • Cook veggies 2-3 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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