Braised stuffed cabbage

Name: Braised stuffed cabbage
Prep time: 22 min
Cook time: 41 min
Total time: 63 min
Yield: 6 servings
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

63 min · Serves 6 · By TheMealDB Import

Vegetarian
Polish
Healthy

Polish, Vegetarian

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

6 largeCabbage Leaves
2 tablespoonsOlive Oil
1 choppedOnion
2 tspRosemary
1 choppedCelery
140 gBasmati Rice
140 gCooked Chestnut
50 gCranberry
300 mlVegetable Stock
1 tablespoonBalsamic Vinegar
1 tspClear Honey

Method

Prep 22 min · Cook 41 min

1Heat 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.
2Heat 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.
3Spoon 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.