It Smells Like My Imaginary Polish Babusia Is in the Kitchen

Ahh, the smell.  I can imagine a cute round Babusia slaving over the stove to make an old world favorite.  Don't tell her I cheated and made her traditional dish as a stoup (stew + soup) AND with a lot less effort.

 

Stuffed Cabbage Stoup

recipe adapted from Rachel Ray's Stuffed Cabbage Stoup recipe

 

 

 

2 Tbs. Olive Oil

1 c. Brown Rice

1 qt. plus 2 c. Organic Chicken Stock

1 lb. Grass Fed Ground Beef

1/2 tsp. Allspice

1 1/2 tsp. Coriander

2 tsp. Paprika

1/4 tsp. Cayenne

1/4 tsp. Garlic Salt

Salt

Pepper

1 Bay Leaf

1 Tbs. Coconut Sugar*

1 Onion, chopped

2 Cloves Garlic, minced

1 Carrot, thinly sliced and finely chopped

1 Head Green Cabbage, thinly sliced

28 oz. Diced Tomatoes (I put mine through the food processor because my family doesn't like chunky cooked tomatoes)



1 c. Tomato Sauce
1 c. Organic Imagine Creamy Garden Tomato Soup

Heat a sauce pan over medium high heat with 2 Tbs. olive oil.  Add the rice and toss to coat in oil. Add 2 cups chicken stock, bring to simmer, cover and cook for 16 - 18 minutes until the rice is tender.

Heat a deep pot over medium heat.  Add ground beef and brown about 2 minutes.  Add seasonings to meat and cook for another minute.  Then add the onions, garlic, and carrots.  Cook 2 - 3 minutes or until they begin to soften.  Now, add the cabbage and cook until it wilts down a bit.  Add the tomatoes, tomato sauce, tomato soup, and remaining chicken stock.  Stir to mix and cover the pot.  Raise the heat to high and bring the stoup to a simmer.  Simmer for about 10 minutes (or you can lower the heat  to low and cook for as long as needed).  Once the rice is cooked, add it to the stoup and continue to simmer 2 - 3 minutes.  Serve.

This would be a great crock-pot meal, also. 

*Coconut sugar is healthy substitute for brown sugar.  If you are on the Virgin Diet and don't have coconut sugar, you could substitute with Stevia or Xylitol to get the desired sweetness.  If you are not on the Virgin Diet, you can substitute brown sugar and you will get the same flavor.  I would advise starting with 1/2 Tbs. brown sugar, though.  It is sweeter than coconut sugar and you can always add more, but you can't take it out once it's in there.