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Stuffed Cabbage Stoup


  • 4 tablespoons extra virgin olive oil (EVOO), 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 palmful)

  • 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 can diced tomatoes (28 ounces)

  • 1 cup tomato sauce

  • Handful of flat leaf parsley, chopped

  • 3 tablespoons dill, finely chopped


Heat a sauce pot over medium-high heat with 2 turns of the pan of EVOO, 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 16-18 minutes or until the rice is tender.

Heat a deep pot over medium high heat. Add the remaining EVOO, once hot add meat and begin to brown, 2-3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper. Add bay leaf, onions, garlic and carrots. Cook veggies 2-3 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 2-3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.