|Stuffed Cabbage Soup|
via Rachael Ray 2,4,6,8 Great Meals for Couples or Crowds
A 30-Minute Cook-Book
- 2 tablespoons extra-virgin olive oil
- 1-1/2 pounds ground meat loaf mix (a combination of beef, pork and veal) (veal? Sorry, I was getting the mahogany trim in my Lear jet varnished and didn't have the opportunity to pick any up. I guess we'll just have to go with all 73/27 ground beef. Just remember to drain it!)
- 1/2 teaspoon allspice
- 1/2 tablespoon ground coriander (screwed up and only used 1/2 teaspoon. No harm done)
- 2 teaspoons smoked sweet paprika (I loves me some smoked paprika. I used about a tablespoon)
- salt and pepper (why do people insist on adding salt to dishes that use canned goods? There's plenty salt going on right there. I did use a few grinds of fresh black pepper)
- 1 bay leaf (by now you should know my stance on bay leaves)
- 1 onion, chopped (We went with a sweet onion)
- 2 garlic cloves, minced
- 1 carrot, thinly sliced with a vegetable peeler into strips, then finely chopped (I think they meant "grated." That's what it sounded like to me, so that's what I did. I'm not a real chef. I can't be bothered with frippery like that)
- 1 pound Savoy cabbage, thinly sliced (I just used regular old green cabbage from my garden, because that's the sort of shit we rustic types do. Just pluck a bastard from the garden and chuck it on a plate)
- 1 28-ounce can diced tomatoes (I used two 14.5 ounce cans. Didn't drain the liquid either)
- 1 cup tomato sauce
- 1 quart chicken stock
- 1 cup white rice
- handful fresh parsley leaves, chopped
- 3 tablespoons fresh dill, finely chopped (omitted)
- Heat a deep pot over medium-high heat. Add olive oil and meat. Brown the meat (draining grease if necessary. It was for me because I used cheap-ass meat. Ask for it by name)
You can never go wrong with quality "miscellaneous service meat"
- Season the meat with the allspice, coriander, smoked paprika, salt (if you're a fan of high blood pressure) and pepper. Then add the onion, carrots, garlic and bay leaf. Cook for 2-3 minutes or until vegetables begin to soften, then add the cabbage to wilt slightly. Add the tomatoes, tomato sauce and stock and bring to a boil.
- Add rice and reduce to heat to a simmer. Cook for 16-18 minutes until the rice is just tender. Stir in the parsley and dill (if using). Discard the bay leaf (see? Even Rachael Ray knows bay leaves=DEATH).