Stuffed Cabbage Stew
adapted from Rachael Ray
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!