105 MIN

Braised Stuffed Cabbage

Name: Braised Stuffed Cabbage
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 6 cabbage leaves (large, tough central stalk removed); 2 tbsp olive oil; 1 onion (chopped); 2 tsp rosemary; 1 celery (stalk, chopped); 140 g basmati rice; 140 g cooked chestnuts; 50 g cranberries; 300 ml vegetable stock; 1 tbsp balsamic vinegar; 1 tsp clear honey

Cabbage rolls stuffed with chestnut rice, braised in honey-balsamic.

vegetariancomfort-foodheartybakedweekend-projectspecial-occasion

Ingredients

6cabbage leaves, large, tough central stalk removed
2 tbspolive oil
1onion, chopped
2 tsprosemary
1celery, stalk, chopped
140 gbasmati rice
140 gcooked chestnuts
50 gcranberries
300 mlvegetable stock
1 tbspbalsamic vinegar
1 tspclear honey

Method

1
Heat oven to 180C/fan 160C/gas 4. Remove the tough central stalk from the cabbage leaves. Bring a large pan of salted water to the boil, add the cabbage and cook for 1–2 minutes until the leaves are starting to wilt. Drain and refresh under cold running water. Drain well, then pat dry with a tea towel.
2
Heat the oil in a pan, add the onion and fry for 5 minutes until slightly browned. Add the rosemary and celery, then cook for 8 minutes more. Stir in the rice and cook for a minute or so until the grains are glistening. Remove from the heat, stir in the chestnuts and cranberries, then season.
3
Spoon a little stuffing onto a cabbage leaf, roll up and fold in the sides to enclose the filling. Place seam-side down in a single layer in a large, oiled, shallow ovenproof dish. Fill the remaining leaves the same way.
4
Mix the stock, balsamic vinegar and honey together, then pour over the cabbage rolls. Cover the dish tightly with foil and bake for 1 hour, then uncover and cook for a further 15 minutes.

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