Popular
Latest From the Show
Nancy Fuller’s Stuffed Cabbage Without the Roll
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds ground pork or beef
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1/2 medium head savory cabbage, shredded (about 8 cups)
- 2 teaspoons paprika
- 1/4 teaspoon allspice
- Pinch cayenne pepper
- 3 cups low-sodium chicken broth
- 1 28-ounce can whole tomatoes in juice, crushed by hand
- 3 tablespoons cider vinegar
- 3 tablespoons light brown sugar
- 3 tablespoons Worcestershire sauce
- 1/2 cup long grain rice
- Kosher salt
- 3 tablespoons chopped fresh dill
- Sour cream, for serving
Yield
Serves: 6
Preparation
Heat the olive oil in a large Dutch over medium-high heat. Add the pork and cook until no longer pink, about 5 minutes. Add the onion, carrot and cabbage. Sprinkle with the paprika, allspice and cayenne. Cook until the cabbage is wilted, about 5 minutes.
Add the broth, tomatoes, vinegar, brown sugar and Worcestershire. Bring to a simmer and cook until the cabbage is tender, about 40 minutes.
Add the rice and season with salt. Cook until the rice is just tender (it will cook more off the heat), about 15 minutes. Stir in the chopped dill.
Serve in soup bowls, with dollops of sour cream.