Braised stuffed cabbage
HB-0314 · Hand-built original · Polish
PolishVegetarian1 hr 15 minVegetarianGluten-freeDairy-freeEgg-free
Main ingredient: rice
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 6 large Savoy or green cabbage leaves
- 2 tbsp olive oil, plus extra for the filling pan
- 1 onion, finely chopped
- 2 tsp fresh rosemary, finely chopped
- 1 celery stick, finely chopped
- 5 oz basmati rice
- 5 oz cooked chestnuts, roughly chopped
- 1¾ oz dried cranberries
- 1¼ cups vegetable stock, plus a little more for the filling
- 1 tbsp balsamic vinegar
- 1 tsp clear honey
- Salt and black pepper, to taste
Method
- Bring a large pan of salted water to the boil and blanch the cabbage leaves for 2–3 minutes, until pliable. Drain, refresh in cold water, and pat dry; shave down any thick central ribs so the leaves roll easily.
- Heat a little olive oil in a pan and cook the onion and celery for about 6 minutes until soft. Add the rosemary, rice, chestnuts, and cranberries, stir for a minute, then pour in enough stock to just cover. Simmer for about 10 minutes, until the rice is partly cooked and the liquid absorbed. Season well.
- Lay the leaves out flat, divide the filling between them, fold in the sides, and roll up snugly into parcels.
- Place the parcels seam-side down in a snug ovenproof dish. Whisk the 1¼ cups stock with the balsamic vinegar and honey and pour it over.
- Cover with foil and braise in the oven at 350°F for 35–40 minutes, until the leaves are tender and the rice is cooked through.
- Serve the parcels with the braising juices spooned over.
Total: 1 hour 15 minutes
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).