Rachael Ray's Stuffed Cabbage Stoup

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

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 (28-ounce) can diced tomatoes

1 cup tomato sauce

Handful of flat-leaf parsley, chopped

3 tablespoons dill, finely chopped

Directions

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.