Braised stuffed cabbage

Vegetarian · Polish classic.

Ingredients

• 6 large Cabbage Leaves
• 2 tablespoons Olive Oil
• 1 chopped Onion
• 2 tsp Rosemary
• 1 chopped Celery
• 140g Basmati Rice
• 140g Cooked Chestnut
• 50g Cranberry
• 300ml Vegetable Stock
• 1 tablespoon Balsamic Vinegar
• 1 tsp Clear Honey

Method

1. Heat the pan — Heat oven to 180C/fan 160C/gas 4. Remove the tough central stalk from the cabbage leaves.
2. Bring to a boil — 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.
3. Drain — Drain and refresh under cold running water. Drain well, then pat dry with a tea towel.
4. Fry — Heat the oil in a pan, add the onion, then fry for 5 mins until slightly browned.
5. Add ingredients — Add the rosemary and celery, then cook for 8 mins more.
6. Stir — Stir in the rice, then cook for a min or so until the grains are glistening.
7. Stir — Remove from the heat, stir in the chestnuts and cranberries, then season.
8. Roll out — Spoon a little stuffing onto a cabbage leaf, roll up and fold in the sides to enclose the filling.
9. Continue cooking — Put in a single layer in a large, oiled, shallow ovenproof dish with the join underneath.
10. Mix together — Fill the remaining leaves in the same way. Mix the stock, vinegar and honey, then pour over the cabbage.
11. Bake — Cover the dish tightly with foil, bake for 1 hr, uncover, then cook for a further 15 mins.

More Poland recipes

• Beetroot & red cabbage sauerkraut
• Bigos (Hunters Stew)
• Bigos (Polish hunter's stew)
• Challah
• Golabki (cabbage roll)
• Mini bundt cakes