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Braised stuffed cabbage

Name: Braised stuffed cabbage
Ingredients: 6 large Cabbage Leaves; 2 tablespoons Olive Oil; 1 chopped Onion; 2 tsp Rosemary; 1 chopped Celery; 140 g Basmati Rice; 140 g Cooked Chestnut; 50 g Cranberry; 300 ml Vegetable Stock; 1 tablespoon Balsamic Vinegar; 1 tsp Clear Honey

Polish vegetarian dish from TheMealDB, the open recipe collection. Originally published by bbcgoodfood.com.

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Ingredients

6 large Cabbage Leaves
2 tablespoons Olive Oil
1 chopped Onion
2 tsp Rosemary
1 chopped Celery
140 g Basmati Rice
140 g Cooked Chestnut
50 g Cranberry
300 ml Vegetable Stock
1 tablespoon Balsamic Vinegar
1 tsp Clear 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, 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.
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.
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.

Braised stuffed cabbage

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Ingredients

Method

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