3/17/2012 Basket - Stuffed Cabbage Soup

Stuffed Cabbage Soup
Uses from this basket: Cabbage, carrot, tomato
Other produce: Onion, garlic

• 4-6 Tbsp olive oil, divided
• 1 cup uncooked white rice
• 1 quart plus 2 cups chicken stock, divided
• 1 can black beans, drained and rinsed
• 1/2 tsp allspice
• 1 1/2 tsp coriander
• 2 tsp paprika
• 1 1/2 tsp cumin
• 1 1/2 tsp dill
  
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 bay leaf
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 1/2 head cabbage, thinly sliced and roughly chopped
• 2 tomatoes, diced
• 1 cup tomato sauce

Heat a sauce pot over medium-high heat with 2 Tbsp of olive 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 2Tbsp olive oil, black beans, allspice, coriander, paprika, cumin, dill, salt, and pepper. Cook for about 5 minutes. Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, adding more olive oil as needed, 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. Adjust salt and pepper to your taste, and serve.