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Heat a deep pot over medium heat. Add the EVOO , twice around the pan, then add the meat and brown it for 2-3 min. Season the meat with the allspice, corriander, paprika,salt and pepper. Then add the bay leaf, onions, carrots and garlic. Cook the veggies for 2-3 min. to begin to soften them, then add the cabbage and wilt it down a bit. add the tomatoes, tomato sauce and stock , cover the pot. Raise the heat to bring the stoup to a boil, then add rice and reduce heat to a simmer. Cook for 16-18 min. until the rice is just tender. stir in the parsley and dill, discard the bay leaf , adjust seasoning and serve.
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