Stuffed Cabbage Stoup

from Rachel Ray's 2, 4, 6, 8 Great Meals for Couples and Crowds (2006)

2 tablespoons EVOO (extra-virgin olive oil)
1 1/2 pounds ground meat loaf mix (a combination of beef, pork, and veal)
1/2 teaspoon allspice (eyeball it)
1/2 teaspoon coriander (eyeball it in your palm)
Salt and black pepper
1 bay leaf
1 onion, chopped
2 garlic cloves, minced
1 carrot, thinly sliced with a vegetable peeler into strips, then finely chopped
1 pound Savoy cabbage, thinly sliced (1 small or 1/2 to 3/4 larger head)
1 28-ounce can diced tomatoes
1 cup tomato sauce
1 quart chicken stock
1 cup white rice
Handful of flat-leaf parsley leaves, chopped
3 Tablespoons fresh dill, finely chopped

Heat a deep pot (larger than my Dutch oven) over medium-high heat. Add the EVOO, twice around the pan, then add the meat and brown it for 2 to 3 minutes. Season the meat with the allspice, coriander, smoked paprika, salt, and pepper, then add the bay leaf, the onions, garlic, and carrots. Cook the veggies for 2 to 3 minutes to begin to soften them, then add the cabbage and wilt it down a bit. Add the tomatoes, tomato sauce, and stock and cover the pot. Raise the heat to bring the stoup to a boil, then add the rice and reduce the heat to a simmer. Cook for 16 to 18 minutes, until the rice is just tender. Stir in the parsley and dill, discard the bay leaf, adjust the salt and pepper, and serve.

Rachel says it serves 4. I think it serves at least 6. Although, she might be correct for young, hearty eaters.

Notes: Rachel says this is a great alternative to Stuffed Cabbage. I say it is much better than stuffed cabbage and much easier to make. I tried this on January 17, 2012. I will make it again. Good meal with a salad and crusty bread.