Unstuffed cabbage roll soup

Per @heidrenae request via Instagram! 😘

This is one of my fall favorites! I always cook this when I buy cabbage at the farmer’s market.

Ingredients:

• 2 tablespoons extra virgin olive oil, divided
• 1 cup raw white rice
• 1 quart chicken stock, divided
• 1 pound ground beef
• 1/2 teaspoon allspice
• 1 1/2 teaspoons coriander
• 2 teaspoons smoked paprika
• Salt
• Pepper
• 1 bay leaf
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1/2 head green cabbage, thinly sliced
• 1 (28-ounce) can diced tomatoes
• 1 cup tomato sauce
• Handful of flat-leaf parsley, chopped

Heat a deep pot over medium high heat. Add the 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. Cook until beef is no longer pink.  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, rice and chicken stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 15 minutes or until the rice is cooked, Stir in parsley, adjust salt and pepper to your taste, and serve.