STUFFED CABBAGE STEW
This recipe is loosely based one in a Rachel Ray cook book, and makes enough for 10 - 12 servings. The leftover stew freezes well. I freeze it in ¾ cup serving sizes for an easy meal anytime. Also, I cook only the amount of orzo I’ll be serving immediately.
2 teaspoons light olive oil
1/2 teaspoon allspice
1/2 tablespoon ground coriander
2 teaspoons paprika
Salt and black pepper
1 bay leaf
1 onion, chopped
2 garlic cloves, minced
1 carrot, grated
10 oz package of shredded cabbage
28-ounce can diced tomatoes
1cup tomato sauce
1 quart chicken stock
Handful of fresh flat-leaf parsley leaves, chopped
1 serving Zone Orzo for each person you will be serving
Extra virgin olive oil
1. Heat a deep pot, or a large skillet, over medium-high heat. Add the light olive oil.
2. Add the onions, garlic, carrots, allspice, coriander, paprika, salt, and pepper.
3. Cook the veggies for 2 to 3 minutes to begin to soften them, then
add the bay leaf and the cabbage and wilt it down a bit.
4. Add the tomatoes, tomato sauce, and stock and cover the pot. Raise the heat to bring the soup
to a boil, and reduce the heat to a simmer. Cook for
18 to 20 minutes.
5. While the stew is simmering, cook the orzo according to Zone directions, drain, cover and keep warm. You’ll want to cook 1 serving of orzo for each person.
6. Stir in the parsley, discard the bay leaf and adjust the salt and pepper.
7. Place 1 serving of cooked orzo in a shallow soup bowl. Ladle about ¾ cup stew over the orzo and stir slightly. Drizzle with extra virgin olive oil.