Braised stuffed cabbage

Braised stuffed cabbage

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(4 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
  • Dairy-free
  • Gluten-free
  • Egg-free
Nutrition info

Nutrition per serving

kcalories
349
protein
8g
carbs
62g
fat
9g
saturates
1g
fibre
0g
sugar
12g
salt
0.19g

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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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.

Recipe from Good Food magazine, November 2008

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Comments

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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.

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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