From Cooking Light Magazine, October 2004
This recipe deserves a little commentary from me. First of all, it calls for whole spices that are toasted and then ground up in a spice or coffee grinder. While I'm sure this step imparts additional depth and flavor to the dish, I don't have a separate spice grinder in my kitchen and let me assure you that a food processor, mini-chopper, or even a mortar and pestle will not get you the results you desire. My advice: go with pre-ground and don't worry about it. Also, for those with a mild palate, don't be fooled by what might seem like a small amount of chipotle peppers in adobo sauce. You will buy a whole can and only use a tablespoon, but it will be plenty spicy. Save the remaining chipotle in adobo in a freezer bag, to use a tablespoon at a time. It's good stuff.
2 teaspoons coriander seeds
1½ teaspoons cumin seeds
4 whole cloves
1 (3-inch) cinnamon stick, broken
½ cup uncooked long-grain white rice
2 tablespoons grated fresh onion
¾ teaspoon salt, divided
1 pound ground round
1 large egg white
1 garlic clove, minced
3 cups chopped green cabbage
2 cups chopped onion
1 cup sliced carrot
½ cup chopped celery
1 tablespoon chili powder
1½ tablespoons drained chopped chipotle chile in adobo sauce
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (14.5-ounce) can fire-roasted whole tomatoes, undrained and chopped (such as Muir Glen)
1½ cups cubed peeled baking potato
1. Cook the coriander seeds and the cumin seeds in a large Dutch oven over medium heat 1 minute or until toasted and fragrant. Place the toasted spices, cloves, and cinnamon in a spice or coffee grinder; process until finely ground.
2. Combine 2 teaspoons cinnamon mixture, rice, grated onion, ½ teaspoon salt, beef, egg white, and garlic in a large bowl; set remaining cinnamon mixture aside. Shape beef mixture into 24 (1-inch) meatballs.
3. Heat pan over medium heat. Coat pan with cooking spray. Add cabbage, chopped onion, carrot, and celery to pan; cook 8 minutes, stirring frequently. Add remaining cinnamon mixture, chili powder, and chipotle; cook 1 minute, stirring constantly. Stir in ¼ teaspoon salt, broth, and tomatoes; bring to a boil. Reduce heat to simmer. Add meatballs; cover and cook 15 minutes. Add potato; cook, uncovered, over medium heat 20 minutes or until potato is tender.
Yield: 6 servings (serving size: 1 2/3 cups)
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