{"id":183,"date":"2009-01-18T20:48:20","date_gmt":"2009-01-19T03:48:20","guid":{"rendered":"http:\/\/gourmet.mygreatvet.com\/?p=183"},"modified":"2010-03-28T19:30:17","modified_gmt":"2010-03-29T02:30:17","slug":"stuffed-cabbage-soup","status":"publish","type":"post","link":"http:\/\/gourmet.mygreatvet.com\/?p=183","title":{"rendered":"Savoy Cabbage Soup"},"content":{"rendered":"<h2>Rachel Ray Recipe<!--more--><\/h2>\n<h2>Ingredients<\/h2>\n<ul>\n<li>4 tablespoons extra virgin olive oil, divided<\/li>\n<li>1 cup raw white rice<\/li>\n<li>1 quart plus 2 cups chicken stock, divided<\/li>\n<li>1 1\/2 pounds ground meatloaf mix (a combination of beef pork and veal)<\/li>\n<li>1\/2 teaspoon allspice, eyeball it in your palm<\/li>\n<li>1 1\/2 teaspoons coriander, half a palm full<\/li>\n<li>2 teaspoons smoked paprika, eyeball it in your palm<\/li>\n<li>Salt<\/li>\n<li>Pepper<\/li>\n<li>1 bay leaf<\/li>\n<li>1 onion, chopped<\/li>\n<li>2 cloves garlic, minced<\/li>\n<li>1 carrot, thinly sliced with a vegetable peeler into strips then finely chopped<\/li>\n<li>1\/2-3\/4 head Savoy cabbage, thinly sliced<\/li>\n<li>1 (28-ounce) can diced tomatoes<\/li>\n<li>1 cup tomato sauce<\/li>\n<li>Handful of flat-leaf parsley, chopped<\/li>\n<li>3 tablespoons dill, finely chopped<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<p>Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.<\/p>\n<p>Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. 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, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rachel Ray Recipe<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[41],"class_list":["post-183","post","type-post","status-publish","format-standard","hentry","category-soup","tag-favorite"],"_links":{"self":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/183","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=183"}],"version-history":[{"count":10,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/183\/revisions"}],"predecessor-version":[{"id":3259,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/183\/revisions\/3259"}],"wp:attachment":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=183"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=183"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=183"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}