Braised stuffed cabbage
Braised cabbage leaves become tender vessels for a warming filling of roasted chestnuts, wild rice, and cranberries. This Polish approach to stuffed cabbage trades meat for nutty depth, building richness through slow cooking rather than heavy proteins. The braising liquid transforms into a silky pan sauce, while rosemary and celery add savory backbone. It's substantial enough for winter tables, elegant enough for guests.
Instructions
step 1 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. step 2 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. step 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 1 hr, uncover, then cook for a further 15 mins..
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