Cabbage leaves wrapped around a festive rice, chestnut and cranberry stuffing, then baked in a balsamic-honey stock — a comforting vegetarian main.
- 6 large Cabbage Leaves
- 2 tablespoons Olive Oil
- 1 chopped Onion
- 2 tsp Rosemary
- 1 chopped Celery
- 140g Basmati Rice
- 140g Cooked Chestnut
- 50g Cranberry
- 300ml Vegetable Stock
- 1 tablespoon Balsamic Vinegar
- 1 tsp Clear Honey
Video
Preparation
- Heat the oven to 180C/fan 160C/gas 4. Remove the tough central stalk from the cabbage leaves. Bring a large pan of salted water to the boil, add the cabbage, and cook for just 1–2 minutes until the leaves start to wilt, then drain, refresh under cold water, drain again and pat dry.
- Heat the oil in a pan and fry the onion for 5 minutes until slightly browned. Add the rosemary and celery and cook for 8 minutes more, then stir in the rice and cook for a minute until the grains glisten. Off the heat, stir in the chestnuts and cranberries and season.
- Spoon a little stuffing onto a cabbage leaf, roll up and fold in the sides to enclose, then place join-side down in a single layer in a large oiled, shallow ovenproof dish. Fill the remaining leaves the same way.
- Mix the stock, vinegar and honey, pour over the cabbage, cover tightly with foil, and bake for 1 hour. Uncover and cook for a further 15 minutes.
