Braised stuffed cabbage
A hearty Polish vegetarian dish featuring cabbage leaves stuffed with rice, chestnuts, and cranberries, braised in a savory stock with honey and vinegar.
Pasos
- 1
Preheat the oven to 180C (fan 160C / gas 4). Remove the tough central stalk from the cabbage leaves. Bring a large pot of salted water to a boil, add the cabbage leaves, and cook for 1–2 minutes until the leaves start to wilt. Drain and refresh under cold running water. Drain well, then pat dry with a tea towel.
- 2
Heat 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. Stir in the rice, and cook for about 1 minute until the grains glisten. Remove from heat, then stir in the chestnuts and cranberries, and 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 60 minutes, uncover, then bake for a further 15 minutes.
