A New Stoup

I for sure can't say that I am sorry that winter is over but I am sorry that I didn't try all these stoup recipes a few months ago!  This is another one where I cooked up the whole amount of meat with the spices, then put half of it in the freezer.  I halved the rest of the recipe and added the leftover half of the tomato sauce to the meat for freezing.

Also,  I used brown rice and since I haven’t seen a meatloaf mix for years, I used equal parts of ground beef, ground pork and ground chicken.

Stuffed Cabbage Stoup   Rachael Ray 2012

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

1 1/2 teaspoons coriander

2 teaspoons smoked paprika

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

2 tablespoons dried parsley

2 teaspoons dried dill

Heat a sauce pot over medium-high heat with about 2 tablespoons of oil.  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, when 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, remaining stock and cover.  Bring  soup to a simmer.  Simmer about 10 minutes.  When  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.

This is fabulous and makes me want to try more stoup recipes!