Braised Stuffed Cabbage Rolls

Name: Braised Stuffed Cabbage Rolls
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 3
Cuisine: Polish
Ingredients: 6 pcs Cabbage leaves; 2 tbsp Olive oil; 1 pcs Onion; 2 tsp Rosemary; 1 pcs Celery; 140 g Basmati rice; 140 g Cooked chestnuts; 50 g Cranberries; 300 ml Vegetable broth; 1 tbsp Balsamic vinegar; 1 tsp Light honey

Tender cabbage leaves filled with a mixture of rice, chestnuts and cranberries, braised in a spiced broth with balsamic vinegar and honey — a cozy vegetarian dish with Polish roots that warms and delights.

Ingredients

6 pcs Cabbage leaves
2 tbsp Olive oil
1 pcs Onion
2 tsp Rosemary
1 pcs Celery
140 g Basmati rice
140 g Cooked chestnuts
50 g Cranberries
300 ml Vegetable broth
1 tbsp Balsamic vinegar
1 tsp Light honey

Instructions

Preheat the oven to 180°C. Remove the tough central rib from each cabbage leaf. Bring a large pot of salted water to a boil, add the leaves and blanch for 1–2 minutes until tender. Drain in a colander, immediately rinse with cold water, then pat dry thoroughly with a kitchen towel.
Heat the oil in a skillet, add the onion and sauté for about 5 minutes until lightly golden. Add the rosemary and celery, cook for another 8 minutes. Stir in the rice and mix for 1 minute until the grains become glossy. Remove from heat, add the chestnuts and cranberries, season with salt and pepper to taste.
Place a portion of filling on each leaf, roll into a cabbage roll and fold in the edges to prevent the filling from spilling out. Arrange the rolls seam-side down in a single layer in an oiled shallow baking dish. Combine the broth, balsamic vinegar and honey, pour into the dish. Cover tightly with foil and bake for 1 hour, then remove the foil and cook for another 15 minutes until lightly browned.