Unstuffed Cabbage Soup (Middle Eastern)

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 heads garlic (peeled and finely chopped)
• 450 g lean ground beef
• 2 1/2 teaspoons kosher salt (plus more if needed)
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground black pepper
• 1 cup tomato paste
• 1/2 head green cabbage (large, roughly chopped (see Note))
• 6 cups chicken broth (or vegetable broth)
• 1/3 cup short grain rice (rinsed until the water runs clear and is drained completely )
• 1/2 cup lemon juice (fresh )
• 2 teaspoons dried mint
• 1/4 cup parsley (finely chopped)
• 2 tablespoons Dried mint
• 2 lemons (cut into wedges)

Instructions

1. 1

   In a large pot over medium heat, combine the 2 tablespoons extra virgin olive oil and 2 heads garlic and cook stirring continuously, over medium heat for 1-2 minutes, until the garlic is fragrant and slightly golden.

2. 2

   Add the 450 g lean ground beef and cook, breaking it up into small pieces with a wooden spoon for 6 to 7 minutes, until browned.

3. 3

   Add the 2 1/2 teaspoons kosher salt, 1 teaspoon ground allspice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground black pepper, and 1 cup tomato paste, mix everything together and cook for another 1 to 2 minutes. Add the 1/2 head green cabbage and stir to combine.

4. 4

   Add the 6 cups chicken broth and stir to combine. Cover with the lid and let simmer over medium heat for 30 minutes.

5. 5

   Add the 1/3 cup short grain rice, stir, and continue to cook, covered, for 10 minutes. Uncover the pot and add the 1/2 cup lemon juice and 2 teaspoons dried mint. Stir to combine and taste and adjust the salt if necessary. If the soup is too thick, add a bit of water to thin it out to the desired consistency.

6. 6

   Ladle into bowls and garnish with the 1/4 cup parsley, 2 tablespoons Dried mint and serve with the 2 lemons for squeezing.