Rachael Ray's stuffed cabbage soup recipe uses white rice, chicken, meatloaf mix and seasonings such as allspice and paprika. The recipe takes under 40 minutes to make and yields four servings.
To begin, put 2 tablespoons of extra virgin olive oil in a sauce pot over medium-high heat. Add 1 cup of raw white rice, and toss it in the oil. Add 2 cups of chicken stock, bring the pot to a simmer, and cook it covered for 16 to 18 minutes, or until the rice becomes tender.
In a deep pot over medium-high heat, add 2 tablespoons of extra virgin olive oil. Add 1 1/2 pounds of ground meatloaf mix, and season it with 1/2 teaspoon of allspice, 1 1/2 teaspoons of coriander, 2 teaspoons of smoked paprika, and salt and pepper. Add 1 bay leaf, 1 chopped onion, 2 cloves of minced garlic, and 1 sliced and chopped carrot. Cook the vegetables for two to three minutes, and add 1/2 to 3/4 of a head of thinly sliced cabbage. Add 1 28-ounce can of diced tomatoes, 1 cup of tomato sauce and 1 quart of chicken stock, and cover the pot.
Turn up the heat to high, and let the soup simmer for 10 minutes. Once the rice is cooked, stir in a handful of chopped parsley and 3 tablespoons of chopped dill. Season with salt and pepper to taste.