| Level: | Easy |
| Total: | 37 min |
| Prep: | 12 min |
| Cook: | 25 min |
| Yield: | 4 servings |
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
- 3 tablespoons dill, finely chopped
- Handful of flat-leaf parsley, chopped
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 852 |
| Total Fat | 41 g |
| Saturated Fat | 11 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 8 g |
| Sugar | 16 g |
| Protein | 50 g |
| Cholesterol | 118 mg |
| Sodium | 2186 mg |
Reviews
I didn’t put rice in mine for a personal reason, but it was easy and good. Even the leftover for my lunch was great!
I’ve been making this RR recipe for years, my almost grown-up boys have always loved it. Thanks to this soup they love cabbage! This is a great recipe to get those veggies in and every kid and adult I’ve served it to has thought it was excellent.
I only made half a batch but I used ground beef and some of my homemade chorizo. Nummy! Wife’s not a big cabbage fan but this might work.
Strange combination of spices that worked amazingly well. I used beef broth and added the rice uncooked to the instant pot. It could not have been better.
My husband loved this. BUT 4 servings? I made this in a 5 at Dutch oven and it was almost full! 1 at pet serving? Next time I will make a half recipe.
Great recipe! It’s a crowd pleaser for sure
I’ve been trying to get ahold of this recipe for a while, it’s great for anytime.
Joe’sP
great recipe