Wednesday, March 16, 2011

St. Patrick's Day Stuffed Cabbage Stew

The Irish aren't exactly known for their fine cuisine.  Corned beef and steamed cabbage have never done much to impress me.  That being said, I still wanted to make something festively appropriate for the holiday this week.  Barring any green-tinged beverages, I wanted to find a way to make that cabbage into something good.

Stuffed Cabbage Stew
adapted from Rachael Ray

  • 4 tablespoons extra virgin olive oil, divided

  • 1 cup raw brown rice

  • 3 cups chicken stock

  • 1 pound ground turkey

  • 1/2 teaspoon allspice

  • 1 1/2 teaspoons coriander

  • 2 teaspoons smoked paprika

  • 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 head cabbage, thinly sliced

  • 1 (28-ounce) can diced tomatoes

  • 14 oz crushed tomatoes

  • In a sauce pot, boil 2 cups of water.  Add rice, reduce heat to a low simmer, and cook for 30 minutes.

    Heat a soup pot over medium high heat. Add the extra-virgin olive oil, once hot, add meat and begin to brown, 2 to 3 minutes. Drain meat and return to the pot.  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 and chicken stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for at least 10 minutes, but really go as long as you want.  Serve with a scoop of rice on top.  As always, better on the second day.  
    Wash it all down with a shamrock shake, if you get excited about that.  Or, a green smoothie!


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