Braised Stuffed Cabbage

Method8 steps · about 1 hr 45 min

1. 1

   Step 1: Heat the oven to 180°C, or 160°C fan. Wash all six large cabbage leaves and remove their tough central stalks, keeping each leaf suitable for wrapping.

   Uses 6 large Cabbage Leaves

2. 2

   Step 2: Bring the blanching water to a boil with its separate salt. Add all the trimmed cabbage leaves and blanch for 1–2 minutes until just starting to wilt. Drain, then refresh under cold running water.

   Briefly wilt cabbage leaves · 2 minUses All six trimmed leaves · Water sufficient to blanch the six cabbage leaves · Salt for the cabbage blanching water, as needed · Cold running water to refresh wilted leaves; drain afterwards

3. 3

   Step 3: Drain the refreshed leaves very well, then pat each dry with a clean tea towel. Hold all six ready leaves for filling.

   Uses All six cooked and refreshed leaves

4. 4

   Step 4: Peel and finely chop the onion (1). Wash and chop the celery (1), and wash and finely chop enough rosemary (2 tsp) to measure two teaspoons. Heat the measured two tablespoons oil in a pan and fry all the onion for five minutes until slightly browned. Add all the prepared rosemary and celery and cook for eight more minutes.

   Brown onion before eight-minute celery-rosemary stage · 5 minUses 2 tablespoons Olive Oil · 1 onion, peeled and finely chopped now · 2 tsp washed and finely chopped fresh rosemary · 1 washed and chopped celery stick

5. 5

   Step 5: Stir all the uncooked basmati-and-wild-rice blend into the cooked aromatics and fry for about one minute until the grains glisten. Remove from the heat. Roughly chop the already cooked chestnuts (140 g) and stir all of them in with all the fresh or frozen cranberries (50 g). Season this stuffing with its separate salt and pepper; the rice is still uncooked and finishes in the covered braise.

   Coat uncooked rice in aromatic oil · 1 minUses All the cooked aromatic mixture · 140 g uncooked mixed basmati and wild rice · 140 g already cooked chestnuts, chopped now · 50 g fresh or frozen cranberries, not dried · Salt to season the rice-chestnut stuffing, to taste · Black pepper to season rice-chestnut stuffing, to taste

6. 6

   Step 6: Grease a large shallow ovenproof dish with the separate dish oil. Spoon some prepared stuffing onto the first prepared leaf, roll it up and fold in the sides to enclose the filling. Set this first roll seam-side down in the dish, keeping the remaining leaves and stuffing for the next step.

   Uses One of the six prepared leaves · Some prepared stuffing for the first roll · Additional olive oil to grease the shallow baking dish

7. 7

   Step 7: Fill the remaining five leaves with all the remaining stuffing and arrange all six rolls seam-side down in one layer. Mix all the stock (300ml), vinegar and honey in a jug and pour the complete braising mixture over the rolls.

   Uses The first prepared roll and dish · All five remaining prepared leaves · All the remaining prepared stuffing · 300ml Vegetable Stock · 1 tablespoon Balsamic Vinegar · 1 tsp Clear Honey

8. 8

   Step 8: Cover the dish tightly with foil and bake in the heated oven for one hour. Remove the foil and bake for another fifteen minutes. Check the rice is tender before serving; if it is not, re-cover and continue until tender. Serve two finished rolls per main portion, or one per side portion.

   Covered hour; then uncover for fifteen minutes · 60 minUses All six assembled rolls and braising liquid