Stuffed Cabbage Stoup - cooking recipe

Ingredients

4 tablespoons extra virgin olive oil, divided
1 cup raw white rice
1 quart chicken stock (plus 2 cups)
1 1/2 lbs ground meatloaf mixture (a combination of beef, pork and veal)
1/2 teaspoon allspice
1 1/2 teaspoons coriander
2 teaspoons smoked paprika (or sweet if you can't find the smoked)
salt, to taste
pepper, to taste
1 bay leaf
1 onion, chopped
2 garlic cloves, 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 tomatoes, diced
1 cup tomato sauce
1/4 cup flat leaf parsley, chopped
3 tablespoons dill, finely chopped

Preparation

Heat a sauce pot over medium-heat 2 T olive oil.
Add the rice and toss to coat in oil.
Add 2 cups chicken stock, bring up to 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 olive oil, 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 to 3 minutes.
Stir in parsley and dill, adjust salt and pepper to your taste and serve.