Name: Braised stuffed cabbage
Prep time: 9 min
Cook time: 32 min
Total time: 41 min
Yield: 3 servings
Cuisine: Eastern European
Ingredients: 6 large Cabbage Leaves; 2 tablespoons Olive Oil; 1 chopped Onion; 2 tsp Rosemary; 1 chopped Celery; 140g Basmati Rice; 140g Cooked Chestnut; 50g Cranberry; 300ml Vegetable Stock; 1 tablespoon Balsamic Vinegar; 1 tsp Clear Honey

Braised stuffed cabbage

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Prep 9 mins

Cook 32 mins

Servings 3

Difficulty Easy

Per serving £2.53

Approx £7.58 total based on typical supermarket prices in GB. See yours →

The recipe

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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 m...

Instructions

1

Heat oven to 180C/fan 160C/gas 4
2

Remove the tough central stalk from the cabbage leaves
3

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
4

Drain and refresh under cold running water
5

Drain well, then pat dry with a tea towel
6

Heat the oil in a pan, add the onion, then fry for 5 mins until slightly browned
7

Add the rosemary and celery, then cook for 8 mins more
8

Stir in the rice, then cook for a min or so until the grains are glistening
9

Remove from the heat, stir in the chestnuts and cranberries, then season
10

Spoon a little stuffing onto a cabbage leaf, roll up and fold in the sides to enclose the filling
11

Put in a single layer in a large, oiled, shallow ovenproof dish with the join underneath
12

Fill the remaining leaves in the same way
13

Mix the stock, vinegar and honey, then pour over the cabbage
14

Cover the dish tightly with foil, bake for 1 hr, uncover, then cook for a further 15 mins