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Braised stuffed cabbage

Braised stuffed cabbage

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(4 ratings)

Prep: 30 mins Cook: 1 hr, 15 mins

Easy

Serves 3 as a main, 6 as a side dish
Slow-cooked cabbage leaves stuffed with a tasty rice mixture make a hearty veggie main, or an unusual side dish

Nutrition and extra info

  • Vegetarian
  • Dairy-free
  • Gluten-free
  • Egg-free

Nutrition per serving

  • kcalories349
  • fat9g
  • saturates1g
  • carbs62g
  • sugars12g
  • fibre0g
  • protein8g
  • salt0.19g
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Ingredients

  • 6 large cabbage leaves (Savoy is perfect)

    Cabbage

    ka-badge

    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp finely chopped rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 celery stick, chopped

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 140g mixed basmati and wild rice (we like Tilda)
  • 140g cooked chestnut, roughly chopped

    Chestnut

    chest-nut

    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • 50g fresh or frozen cranberry

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 300ml vegetable stock
  • 1 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 tsp clear honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

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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.

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Comments (5)

bowdenei's picture
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After cooking it for the allotted time the rice was way way too hard still. I live in the US so used a mixed rice with brown and wild rice which also included other rice too. Think I should have cooked it first before stuffing the cabbage leaves. Also couldn't get the cranberries fresh or frozen ( living in the US you'd think that wouldn't pose a problem eh?) so used dried cranberries which made it a little too sweet. I have now steamed the leftovers for 40mins to see if that will make a difference.

izzbubz's picture

Brown rice takes a lot longer to cook than white rice- I tend to avoid it because it's too much hassle!

tonykerr's picture
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Really easy to prepare and very tasty, will be making again.

clarebrown's picture
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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.

stellafabiane's picture
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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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