Name: Braised stuffed cabbage
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: Serves 3 as a main, 6 as a side dish
Cuisine: French
Ingredients: 6 large cabbage leaves (Savoy is perfect); 2 tbsp olive oil; 1 onion finely chopped; 2 tsp finely chopped rosemary; 1 celery stick, chopped; 140g mixed basmati and wild rice (we like Tilda); 140g cooked chestnut roughly chopped; 50g fresh or frozen cranberry; 300ml vegetable stock; 1 tbsp balsamic vinegar; 1 tsp clear honey

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Braised stuffed cabbage

Braised stuffed cabbage

Mary Cadogan

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Serves 3 as a main, 6 as a side dish

Easy

Prep: 30 mins

Cook: 1 hr and 15 mins

A star rating of 3.9 out of 5.6 ratingsRate

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Slow-cooked cabbage leaves stuffed with a tasty rice mixture make a hearty veggie main, or an unusual side dish

Dairy-free

Egg-free

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

6 large cabbage

leaves (Savoy is perfect)
2 tbsp olive oil
1 onion

finely chopped
2 tsp finely chopped rosemary
1 celery

stick, chopped
140g mixed basmati and wild rice

(we like Tilda)
140g cooked chestnut

roughly chopped
50g fresh or frozen cranberry
300ml vegetable stock
1 tbsp balsamic vinegar
1 tsp clear honey

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Nutrition: per serving

kcal349
fat9g
saturates1g
carbs62g
sugars12g
fibre0g
protein8g
salt0.19g

low

Method

step 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, then cook for just 1-2 mins until the leaves are starting to wilt. Drain and refresh under cold running water. Drain well, then pat dry with a tea towel.
step 2

Heat the oil in a pan, add the onion, then fry for 5 mins until slightly browned. Add the rosemary and celery, then cook for 8 mins more. Stir in the rice, then cook for a min or so until the grains are glistening. Remove from the heat, stir in the chestnuts and cranberries, then season.
step 3

Spoon a little stuffing onto a cabbage leaf, roll up and fold in the sides to enclose the filling. Put in a single layer in a large, oiled, shallow ovenproof dish with the join underneath. Fill the remaining leaves in the same way. Mix the stock, vinegar and honey, then pour over the cabbage. Cover the dish tightly with foil, bake for 1 hr, uncover, then cook for a further 15 mins.

Recipe from Good Food magazine, November 2008

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A star rating of 3.9 out of 5.6 ratings

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