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Braised Stuffed Cabbage


Braised Stuffed Cabbage
Savoy cabbage are in the deliveries this week, and here is a great recipe for your cabbage, slow cooked cabbage leaves stuffed with a tasty rice mixture.
6 large cabbage leaves
2 tbsp olive oil
1 onion, finely chopped
2 tsp finely chopped rosemary
1 celery stick, chopped
140g mix of basmati and wild rice
140g cooked chestnuts, roughly chopped
50g fresh or frozen cranberry
300ml vegetable stock
1 tbsp balsamic vinegar
1 tsp clear honey

1. Heat oven to 180 degrees. 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 1 – 2 minutes until the leaves are starting to wilt, drain and refresh under cold water, drain and pat well.
2. Eat oil in a pan, add onion, fry for 5 minutes until slightly browned, add the rosemary and celery, then cook for 8 minutes, stir in the rice, cook for a minute 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 hour, uncover, then cook for a further 15 minutes.

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