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Recipe by Mary Cadogan

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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.

PER SERVING

349 kcalories, protein 8g, carbohydrate 62g, fat 9 g, saturated fat 1g, fibre 0g, salt 0.19 g

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• stellabella

  14 December 2008

  stellabella rated and commented on this recipe

  

  I cooked this recipe for the first time last week. It looked sort-of strange, but it turned out to be lovely! Will definitely be cooking it again.

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• Brownie

  08 January 2009

  Brownie rated and commented on this recipe

  

  I wasn't convinced by this idea but I tried it and it was absolutely delicious. I added some smoked bacon too, which it gave it something extra. Definitely a recipe I'll be coming back to when I've got some cabbage to use up.

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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 chestnuts , roughly chopped
• 50g fresh or frozen cranberries
• 300ml vegetable stock
• 1 tbsp balsamic vinegar
• 1 tsp clear honey

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Difficulty and servings

Serves 3 as a main, 6 as a side dish

Easily doubled

Preparation and cooking times

Prep 30 mins

Cook min 1 hr 15 mins

Vegetarian, Gluten-free, Egg-free, Dairy-free

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 chestnuts , roughly chopped
• 50g fresh or frozen cranberries
• 300ml vegetable stock
• 1 tbsp balsamic vinegar
• 1 tsp clear honey

PER SERVING

349 kcalories, protein 8g, carbohydrate 62g, fat 9 g, saturated fat 1g, fibre 0g, salt 0.19 g

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