STUFFED CABBAGE STOUP RECIPE | RACHAEL RAY | FOOD NETWORK
Provided by Rachael Ray : Food Network
Categories main-dish
Total Time 37 minutes
Prep Time 12 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 18
Steps:
- 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.
- 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.
CHICKEN PROVENCAL "STOUP" RECIPE | RACHAEL RAY | FOOD NETWORK
A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal!
Provided by Rachael Ray : Food Network
Categories main-dish
Total Time 28 minutes
Prep Time 8 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 16
Steps:
- One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice. Season all the veggies with salt and pepper and herbes de Provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to vegetables and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.
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STUFFED CABBAGE STOUP RECIPE | RACHAEL RAY | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 37 minutes
Category main-dish
Reviews 4.6
Total Time 37 minutes
Category main-dish
- 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.
See details
CHICKEN PROVENCAL "STOUP" RECIPE | RACHAEL RAY | FOOD NETWORK
A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal!
From foodnetwork.com
Reviews 4.7
Total Time 28 minutes
Category main-dish
From foodnetwork.com
Reviews 4.7
Total Time 28 minutes
Category main-dish
- One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice. Season all the veggies with salt and pepper and herbes de Provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to vegetables and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.
See details
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Rachael shares a hearty sauerkraut + potato stew (actually – a stoup!) topped with crispy pierogi.
From rachaelrayshow.com
From rachaelrayshow.com
- Stir in mustard and herbs and serve in shallow bowls with pierogi and/or sausage and sour cream (if using) on top
See details
RACHAEL RAY SHOW
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RACHAEL RAY - WIKIPEDIA
Rachael Domenica Ray (born August 25, 1968) is an American celebrity cook, television personality, businesswoman, and author. She hosts the syndicated daily talk and lifestyle program Rachael Ray, and the Food Network series 30 Minute Meals. Other programs to her credit include Rachael Ray's Tasty Travels, $40 a Day, Rachael Ray's Week in a Day, and the reality format shows Rachael …
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RACHAEL RAY SHOW
The official website for The Rachael Ray Show. The award-winning daytime TV show where you can find recipes, watch show clips, and explore more Rachael Ray! Rachael - The official website for Rachael Ray's show, is your destination for show clips, videos, easy recipes…
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RACHAEL RAY - WIKIPEDIA
Rachael Domenica Ray (born August 25, 1968) is an American celebrity cook, television personality, businesswoman, and author. She hosts the syndicated daily talk and lifestyle program Rachael Ray, and the Food Network series 30 Minute Meals. Other programs to her credit include Rachael Ray's Tasty Travels, $40 a Day, Rachael Ray's Week in a Day, and the reality format shows Rachael …
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Jan 09, 2022 · Spaghetti and Meatball Stoup is a hit with kids. With nearly 250 reviews, Ray’s Spaghetti and Meatball Stoup is so named because of its “stew-but-also-a-soup” characteristics (thus, “stoup ...
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