Stuffed Cabbage Soup

I don't usually make much from Rachel Ray - not sure why b/c I do like the whole quick-and-easy thing. This recipe is hers and it's one that we revisit about twice a month during the cooler weather. It is incredibly flavorful - better than real stuffed cabbage in my opinion! I whipped it up this AM - the first batch of Fall! Brian will be very happy. It makes a ton, so it's good if you've got a crowd coming, or if you want to graze out of it for days and days, which is what we do. Leftovers freeze very well, too.

As a side note, Lisa from Lisa Cooks Allergen Free met Rachel Ray recently and took the opportunity to ask her to feature allergy-friendly recipes. I think she got Rachel thinking - maybe there will be a whole new set of books and shows dedicated to great-tasting meals free from the top 8 common food allergens!

Stuffed Cabbage Soup (from Rachel Ray w/ just a few changes by me)

Ingredients

• 1 C uncooked rice (optional)
  
• 2 T olive oil
• 1.5 lb. of ground meet (we like a combo of turkey or beef with pork)
• 1 T salt
• 2 t pepper
• 1 T coriander
• 1 T smoked paprika
• 2 t allspice
• 1 bay leaf
• 2 medium onions, chopped
• 3 large carrots made into ribbons using a peeler
• 4 cloves of garlic, crushed or minced
• 1 large head of cabbage, shredded
• 1 28oz can of diced tomatoes
• 1 qt of chicken broth
• 1 -15 oz can of tomato sauce
• Fresh parsley for garnish
  

Directions

1. If using the rice, cook it according to package directions. I like to first heat a bit of olive oil in the pan and add the uncooked rice to it to toast it a bit, then add some salt and cook away!
   
2. In a soup pot or dutch oven, heat 2 T olive oil. When it's hot, add the ground meat to brown it.
   
3. Once the meat has a bit of color, season it with the salt, pepper, bay leaf, coriander, allspice, and smoked paprika.
4. After a couple of minutes, add the onions, garlic, and carrots and cook for 5 minutes.
5. Add the cabbage an allow it to wilt a bit.
6. Add the stock, diced tomatoes, and tomato sauce. Cover and bring to a simmer for about 5 minutes.
   
7. If using the rice, add it to the pot once it's cooked (or you can leave it out of the soup and just put a scoop into a bowl and pour the soup over it).
8. Adjust the salt and pepper to taste and garnish with parsley.
   

Enjoy!