Stuffed Cabbage Soup
Heat a saute pot over medium-high heat with 2 T olive oil. 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 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, adjust salt and pepper to your taste and serve.