January 7, 2011
I have been a huge fan of Rachel Ray ever since she started on the Food Network. She is perky and upbeat and can serve an awesome meal in 30 minutes or less. I sometimes only have 30 minutes to get a meal on the table so I appreciate her tips and tricks with getting the meal on the table. I was able to find a couple of my own shortcuts in this recipe, so if you know Rachel, give her a shout for me and let her know my shortcuts.
Shortcut #1: I used coleslaw mix. Her recipe calls for Savoy cabbage. I grew up in Western North Dakota home of ranchers and good German from Russia cooks who never made stuffed cabbage with Savoy cabbage. Plus the cole slaw mix was already chopped for me…..saved me at least 5 minutes!
Shortcut #2: I used Uncle Ben’s rice that you just put in the microwave for 1 minute and it is done. I simply added the rice from the packet to the boiling soup and viola, it was ready. This step saved me about 16 minutes!
The Review: The overall taste of the stoup, was just kind of blah (yes you read that right….stoup…it is a cross between a soup and a stew). This may be my fault as I did not have allspice or coriander. Instead I substituted a good tablespoon of grill seasoning and some other spices. Maybe I should have added some red pepper flakes to pick up the spice level a little bit.
Don’t just take my review of this recipe as a review of the rest of the cookbook. The other recipes sound very tasty…..but alas, very few pictures.
Stuffed Cabbage Stoup page 132
- 4 tablespoons extra virgin olive oil, 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 palm full
- 2 teaspoons smoked paprika, eyeball it in your palm
- 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 (28-ounce) can diced tomatoes
- 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 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.
- 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. 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. 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.
You can tell how rushed I was when making dinner tonight….one picture! You see the yellow suff in the pot? That is an organic carrot that we got from our CSA. Just as yummy as the orange kind, but more fun.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com . Need to contact MS. Simplicity privately, you can email her at firstname.lastname@example.org