Two Years Ago:  Riblets with Black Bean Sauce

Three Years Ago:  Wild Rice Chowder, Potato, Leek & Pea Soup and Killer Steak

My wife doesn’t like stuffed vegetables.  I still make them sometimes, but here’s a soup that allows us both to enjoy the flavors in another form that is pleasing to my beautiful wife.  If you’d like a copy of the recipe without the pictures you can email me at intothewardrobe@hotmail.com.  If you’d like updates on future recipe posts you can follow me on this blog or on Twitter @NarnianChef.

INGREDIENTS:

4 Tbs. extra virgin olive oil, divided

1 cup raw white rice

2 cups chicken stock

1 lb. ground beef

½ lb. ground pork

½ tsp. allspice

1½ tsp. coriander

2 tsp. 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

½ – ¾ head Savoy cabbage, thinly sliced

1 (28oz.) can diced tomatoes

1 cup tomato sauce

1 quart beef stock

Handful of flat-leaf parsley, chopped

2 Tbs. dill, finely chopped

DIRECTIONS:

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.

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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.

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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.

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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.

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Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes.

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Stir in parsley and dill, adjust salt and pepper to your taste, and serve.

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I’ll be honest, when I first saw the combination of allspice, smoked paprika and dill seemed a bit odd to me.  But the spices were remained in the background and ended up blending together really well.  It was a great soup on a snowy evening.

Enjoy your week and find joy in your meals!  Joy comes from a joyful God who wants to share His joy.

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