Braised Stuffed Cabbage
(2 ratings)

Braised Stuffed Cabbage

A traditional Polish dish featuring cabbage leaves stuffed with a savory filling of rice, chestnuts, and cranberries, all braised to perfection.

PolishVegetarianLunchDinner
By Nina
8 minPrep
75 minCook
83 minTotal
4Servings
350Calories

Ingredients

  • Cabbage Leaves6 large
  • Basmati Rice140g
  • Cooked Chestnut140g
  • Cranberry50g
  • Onion1 chopped
  • Olive Oil2 tablespoons
  • Rosemary2 tsp
  • Celery1 chopped
  • Vegetable stock300ml
  • Balsamic Vinegar1 tablespoon
  • Clear Honey1 tsp

Substitutions

  • Cabbage Leaves: null
  • Basmati Rice: substitute with quinoa or brown rice for a different flavor and texture.
  • Cooked Chestnut: use cooked mushrooms or walnuts for a similar texture and nutty flavor.
  • Cranberry: substitute with raisins or chopped dried apricots if cranberries are unavailable.
  • Onion: use leeks or shallots if allergic to onions.
  • Olive Oil: swap with avocado oil or sunflower oil if needed.
  • Rosemary: use thyme or sage as an alternative herb.
  • Celery: substitute with diced bell pepper or zucchini if desired.
  • Vegetable stock: homemade vegetable broth or water can be used in a pinch.
  • Balsamic Vinegar: red wine vinegar or apple cider vinegar can work well as substitutes.
  • Clear Honey: use maple syrup or agave syrup for a vegan option.

Instructions

  1. Preheat the Oven and Prepare Cabbage

    8 min

    Begin by preheating your oven to 180°C (or 160°C for fan ovens, gas mark 4). Carefully cut out the tough central core from the cabbage leaves to make them more pliable. Bring a large pot of salted water to a boil, then immerse the cabbage leaves for 1-2 minutes until they begin to soften and wilt. Once done, drain the leaves, rinse them under cold water to stop the cooking process, drain again, and gently pat them dry with a clean kitchen towel.

  2. Sauté Vegetables and Prepare Filling

    45 min

    In a frying pan, add 2 tablespoons of olive oil and heat over medium heat. Sauté the onion for approximately 5 minutes until it turns golden and fragrant. Next, add the rosemary and celery, cooking for another 8 minutes until the celery is tender. Stir in the basmati rice and cook for an additional minute until the rice grains become glossy. Remove from heat and fold in the cooked chestnuts and cranberries, seasoning the mixture to your preference.

  3. Stuff and Bake Cabbage Rolls

    30 min

    Take a spoonful of the prepared stuffing and place it onto a cabbage leaf, then roll it up tightly while tucking in the sides to secure the filling. Arrange the stuffed rolls seam-side down in a large, lightly oiled baking dish. Repeat this process with the remaining leaves. In a separate bowl, combine vegetable stock, balsamic vinegar, and clear honey, then pour this mixture evenly over the cabbage rolls. Cover the dish securely with foil and bake in the preheated oven for 1 hour. Afterward, remove the foil and continue baking for an additional 15 minutes to allow the tops to brown slightly and enhance the flavors.

FAQ

Yes, you can substitute cooked chestnuts with mushrooms or walnuts for a similar texture and nutty flavor.

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