Braised stuffed cabbage

400 kcal or less autumn cabbage cabbages chestnut chestnuts cranberries cranberry mains over an hour rice stuffed cabbage vegetarian main wild rice winter

N/A

Serves 3 as a main, 6 as a side dish

Source

Ingredients

6 large cabbage leaves (Savoy is perfect)

2 tbsp olive oil

1 onion , finely chopped

2 tsp finely chopped rosemary

1 celery stick, chopped

140g mixed basmati and wild rice (we like Tilda)

140g cooked chestnut , roughly chopped

50g fresh or frozen cranberry

300ml vegetable stock

1 tbsp balsamic vinegar

1 tsp clear honey

Method

Heat 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, then cook for just 1-2 mins until the leaves are starting to wilt. Drain and refresh under cold running water. Drain well, then pat dry with a tea towel.

Heat the oil in a pan, add the onion, then fry for 5 mins until slightly browned. Add the rosemary and celery, then cook for 8 mins more. Stir in the rice, then cook for a min or so until the grains are glistening. Remove from the heat, stir in the chestnuts and cranberries, then season.

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 1 hr, uncover, then cook for a further 15 mins.