Stuffed Cabbage Stoup

Ingredients

• 0.5 teaspoon allspice 
• 1  bay leaf 
• 28 ounce canned tomatoes diced canned
• 1  carrots with a vegetable peeler into strips then finely chopped thinly sliced
• 1 quart chicken stock see divided
• 1.5 teaspoons coriander 
• 3 tablespoons optional: dill finely chopped
• 4 tablespoons olive oil extra virgin divided
• 1 Handful flat-leaf parsley chopped
• 2 cloves garlic minced
• 1.5 pounds ground meatloaf mix (a combination of beef, pork and veal)
• 1  onion chopped
• 4 servings bell pepper 
• 4 servings salt 
• 0.5 head savoy cabbage thinly sliced
• 2 teaspoons paprika smoked
• 1 cup tomato sauce 
• 1 cup rice raw white

Equipment

• frying pan
• pot

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. Season the meat with allspice, coriander, smoked paprika, salt and pepper.
6. 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.
7. 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.