Polish · vegetarian

Braised stuffed cabbage

Name: Braised stuffed cabbage
Yield: 4 servings
Cuisine: Polish
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Cabbage Leaveslarge6
Olive Oil2 tbsp
Onion1
Rosemary2 tsp
Celery1
Basmati Rice140 g
Cooked Chestnut140 g
Cranberry50 g
Vegetable Stock300 ml
Balsamic Vinegar1 tbsp
Clear Honey1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	463 kcal
Protein	19 g
Fat	8.6 g
of which saturates	1.5 g
Carbohydrate	64.5 g
Fibre	31.1 g
Salt	1.8 g

Worked out from the 97% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

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.