Braised Stuffed Cabbage

Tender cabbage leaves filled with a fragrant mix of basmati rice, chestnuts, and cranberries, then slowly braised in a sweet balsamic vegetable stock. A hearty and elegant vegetarian dish perfect for a cosy dinner.

Ingredients

• Basmati Rice

  ⚖ 140 g 💧 186.7 ml 🥛 ¾ cup
  kcal/г%DV

  Calories

  51225%

  Protein

  10.019%

  Total Fat

  0.91%

  Carbohydrates

  112.040%
• Olive Oil

  ⚖ 27.2 g 💧 29.6 ml 🥄 2 tbsp
  kcal/г%DV

  Calories

  24012%

  Protein

  0.00%

  Total Fat

  27.234%

  Carbohydrates

  0.00%
• Cranberry

  ⚖ 50 g 💧 62.5 ml 🥄 4¼ tbsp
  kcal/г%DV

  Calories

  1678%

  Protein

  11.022%

  Total Fat

  0.70%

  Carbohydrates

  30.511%
• Onion

  ⚖ 150 g 🧅 1 pcs
  kcal/г%DV

  Calories

  592%

  Protein

  1.63%

  Total Fat

  0.10%

  Carbohydrates

  14.05%
• Cabbage Leaves

  ⚖ 120 g ⅛ pcs
  kcal/г%DV

  Calories

  291%

  Protein

  1.53%

  Total Fat

  0.10%

  Carbohydrates

  7.02%
• Clear Honey

  ⚖ 6.9 g 💧 4.9 ml 🥄 1 tsp
  kcal/г%DV

  Calories

  201%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  5.72%
• Vegetable Stock

  ⚖ 303 g 💧 300 ml 🥛 1¼ cup
  kcal/г%DV

  Calories

  150%

  Protein

  0.71%

  Total Fat

  0.20%

  Carbohydrates

  2.81%
• Balsamic Vinegar

  ⚖ 15.5 g 💧 14.8 ml 🥄 1 tbsp
  kcal/г%DV

  Calories

  130%

  Protein

  0.10%

  Total Fat

  0.00%

  Carbohydrates

  2.60%
• Celery

  ⚖ 80 g 2 pcs
  kcal/г%DV

  Calories

  110%

  Protein

  0.51%

  Total Fat

  0.10%

  Carbohydrates

  2.40%
• Rosemary

  ⚖ 4.9 g 💧 9.9 ml 🥄 2 tsp
  kcal/г%DV

  Calories

  60%

  Protein

  0.20%

  Total Fat

  0.30%

  Carbohydrates

  1.00%

Also in this recipe

• Cooked Chestnut 140 g

Instructions

• Heat the oven to 180°C (fan 160°C / gas mark 4). Remove the tough central stalk from each cabbage leaf. Bring a large pan of salted water to the boil, add the cabbage leaves, and cook for 1–2 minutes until they just begin to wilt. Drain and refresh under cold running water, then drain well and pat dry with a tea towel.
• Heat 30ml of olive oil in a pan over medium heat, add the chopped onion, and fry for 5 minutes until lightly browned. Add the rosemary and chopped celery and cook for a further 8 minutes. Stir in 140g of basmati rice and cook for about 1 minute until the grains are glistening. Remove from the heat, stir in 140g of cooked chestnuts and 50g of cranberries, and season with salt and pepper.
• Spoon a portion of the stuffing onto the centre of a cabbage leaf, roll it up, and fold in the sides to enclose the filling. Place seam-side down in a single layer in a large, lightly oiled, shallow ovenproof dish. Repeat with the remaining leaves and stuffing.
• Mix together 300ml of vegetable stock, 15ml of balsamic vinegar, and 5ml of honey, then pour the mixture over the cabbage rolls. Cover the dish tightly with foil and bake for 1 hour, then uncover and cook for a further 15 minutes until lightly golden.