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PolishMain course

Braised stuffed cabbage

Name: Braised stuffed cabbage
Total time: 34 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 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

These braised stuffed cabbage rolls are filled with a savory mix of rice, chestnuts, and cranberries, seasoned with rosemary. The cabbage leaves are blanched until pliable, then filled and rolled before baking. They braise slowly in the oven in a sweet-tart stock, becoming tender and deeply flavored. Expect to bake them for about an hour and fifteen minutes until they're fork-tender.

R

Recipes.zone

August 1, 2026

34 minServes 4

Cook mode

vegetarian

Method

3 steps · 34 min total

01
Blanch Cabbage Leaves
Preheat your oven to 180°C/fan 160°C/gas 4. Carefully remove the tough central stalk from each cabbage leaf. Bring a large pan of salted water to a boil, then add the cabbage leaves and cook for just 1-2 minutes, until they begin to wilt and become pliable. Drain the leaves, refresh them under cold running water, then drain well again and pat them completely dry with a tea towel.
02
Cook the Filling

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Heat the 2 tablespoons olive oil in a pan over medium heat, then add the chopped onion and fry for about 5 minutes until it's softened and slightly browned. Stir in the rosemary and chopped celery, continuing to cook for another 8 minutes. Add the basmati rice and cook for about 1 minute, stirring until the grains look glistening, then remove from the heat. Stir in the cooked chestnuts and cranberries, and season the mixture.

03

Assemble and Braise

Spoon a portion of the filling onto each cabbage leaf, then roll it up, folding in the sides to fully enclose the stuffing, and place it seam-side down in a single layer in a large, oiled, shallow ovenproof dish. Whisk together the vegetable stock, balsamic vinegar, and clear honey, then pour this mixture evenly over the stuffed cabbage rolls. Cover the dish tightly with foil and bake for 1 hour, then uncover and cook for a further 15 minutes until the cabbage is very tender.

Start cook mode

Nutrition

Per serving

Calories: 330kcal
Protein: 6.7g
Carbs: 59.7g
Fat: 8.3g
Fiber: 7.4g
Sugar: 12.5g
Sodium: 108mg

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