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Braised Stuffed Cabbage

British · Dinner · Medium

Braised Stuffed Cabbage

Total
1 hr 20 min
Prep
25 min
Serves
3
Calories
470
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Tender cabbage rolls hold rice, chestnuts and cranberries in a rosemary-scented filling, with a light balsamic-honey broth around them.

Cooking the rice before filling makes Braised Stuffed Cabbage reliable: each roll holds a moist, fully cooked center instead of depending on broth to seep through the leaves. Chestnuts add richness and cranberries bring small sweet-tart bites.

Choose large, flexible outer leaves and shave down their thick ribs. Roll snugly but leave a little give so the cabbage does not split as the filling heats.

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Method

  1. Heat the oven to 350°F (175°C). Trim thick ribs from cabbage leaves and blanch in boiling water for until pliable. Drain and pat dry.

  2. Heat 1 tbsp olive oil in a saucepan over medium heat. Cook onion and celery for , add rosemary and rice and stir for . Add 1 1/4 cups vegetable stock, salt and black pepper; cover and simmer over low heat for until absorbed.

  3. Fold chestnuts and dried cranberries into the rice. Divide among cabbage leaves, fold in the sides and roll. Set seam-side down in a baking dish greased with remaining oil.

  4. Mix remaining stock with balsamic vinegar and honey and pour around the rolls. Cover tightly and bake for until the cabbage is tender and the filling is hot. Serve two rolls per person.

Forkue tips

  • Savoy cabbage leaves are especially easy to fold; blanch a spare leaf in case one tears.

Storing and reheating

Refrigerate rolls in their broth for 3 days. Reheat covered at 350°F (175°C) with a splash of stock so the leaves do not dry out.

Kitchen gear

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Nutrition per serving, estimated

470Calories
8gProtein
74gCarbs
16gFat

Braised Stuffed Cabbage: FAQ

Can I make these vegan?

Replace the honey with maple syrup or a pinch of sugar. The remaining filling ingredients are plant-based.

Can I use brown rice?

Yes, but cook it separately until tender first. It needs more liquid and time than the white basmati used here.

How do I store and reheat Braised Stuffed Cabbage?

Refrigerate rolls in their broth for 3 days. Reheat covered at 350°F (175°C) with a splash of stock so the leaves do not dry out.

How long does Braised Stuffed Cabbage take?

About 1 hr 20 min in total: 25 min prep and 55 min cooking.

What do I need to make Braised Stuffed Cabbage?

The key ingredients are cabbage leaves, onion, celery, rosemary, basmati rice and chestnuts, plus pantry basics.

Any tips for Braised Stuffed Cabbage?

Savoy cabbage leaves are especially easy to fold; blanch a spare leaf in case one tears.

Cook this next

More cabbageMore celeryMore riceMore chestnuts