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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