Medel
Braised Stuffed Cabbage
Tender cabbage leaves enveloping a fragrant filling of toasted rice, chestnuts, and tart cranberries, braised in a glossy honey-balsamic glaze that turns silky and caramelised in the oven. Each bite yields the gentle earthiness of rosemary and celery against bursts of sweetness—a dish that's elegant enough for the table yet wonderfully humble and comforting.
⏱️100 min
🍽️4 portioner
🥕 Vegetariskt
2.5
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⏱️ Äggklocka
- 1Preheat oven to 180°C (160°C fan/gas 4). Remove the tough central stalk from the cabbage leaves.
- 2Bring a large pan of salted water to the boil, add the cabbage leaves, and cook for 1-2 minutes until starting to wilt. Drain and refresh under cold running water. Pat dry with a tea towel.
- 3Heat the olive oil in a pan, add the onion, and fry for 5 minutes until slightly browned. Add the rosemary and celery, then cook for 8 minutes more.
- 4Stir in the basmati rice and cook for 1 minute until the grains are glistening. Remove from heat and stir in the chestnuts and cranberries. Season to taste.
- 5Place a spoonful of stuffing on each cabbage leaf, roll up, and fold in the sides to enclose the filling. Place seam-side down in a single layer in a large, oiled, shallow ovenproof dish.
- 6Mix the vegetable stock, balsamic vinegar, and honey together, then pour over the cabbage rolls. Cover tightly with foil.
- 7Bake for 1 hour covered, then uncover and cook for a further 15 minutes until the liquid has reduced and turned glossy.