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  Stuffed Cabbage Soup
   Soups
   Sonoma Soup For Supper
   7/9/2008
Ingredients:
2 med-lrg heads green cabbage. salt

Filling:
2 eggs 1 yellow onion, chopped
1 1/2 lb ground sirloin
2 cups long-grain white rice
1/2 cup raisins, plumped in hot water & drained
1/4 cup pine nus
1/4 cup chopped parsley
1/4 tsp ground all-spice OR 1/2 tsp ground cinnamon
salt & pepper to taste

7 cups chicken stock
1 yellow onion, chopped
1 can peeled, seeded & chopped tomatoes.
Instructions:
Bring a large soup pot of salted water (2/3 full) to boil & drop in cabbage. Simmer until the leaves loosen & are pliable, about 10 min. Transfer to a colander & when cool enough to handle, pull off the nicest, large leaves. You will need about 18 leaves or more. Set aside.

In blender or food prosessor, combine eggs, onion & garlic & puree. Transfer to a bowl & add meat & rice. Mix well. Add raisins, pinenuts & parsley & mix well. Season with salt & pepper & mix well.

Place a heaping T or 2 of the filling on the lower third of each cabbage leaf. Fold in the sides, then roll up from the bottom end & skewer closed with a toothpick.

In a deep, wide saucepan over med heat, combine 7 cups chicken stock, 1 yellow onion, & 1 can tomatoes. Bring to a simmer & carefully drop in the cabbage rolls. Bring stock back to a gentle boil, cover & cook until fragrant, about 1 1/2 hours. Taste & adjust seasonings.

To serve, using a slotted spoon,remove the cabbage rolls & place 3 rolls in each individual warmed bowl, discarding the toothpicks. Ladle the hot broth over rolls.

Optional: Garnish with Italian flat parsley & dill.
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