Braised Cabbage Rolls with Chestnuts and Cranberries
A hearty and flavorful Polish-inspired vegetarian dish, where tender cabbage leaves wrap a rich filling of basmati rice, roasted chestnuts, and tart cranberries. Braised in the oven with a balsamic vinegar and honey-infused broth, this comforting meal is sure to please all your guests.
🛒 Ingredients
4 servings
- 6 large cabbage leaves
- 2 tbsp olive oil
- 1 onion, chopped
- 2 tsp fresh rosemary
- 1 celery stalk, chopped
- 3/4 cup basmati rice
- 5 oz cooked chestnuts
- 1/2 cup dried cranberries
- 1 1/4 cups vegetable broth
- 1 tbsp balsamic vinegar
- 1 tsp pure honey
Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven to 350°F.
- 2
Remove the hard central rib from the cabbage leaves. Bring a large pot of salted water to a boil, add the cabbage leaves, and cook for 1-2 minutes until they begin to soften. Drain and rinse under cold water. Drain well and pat dry with a towel.
- 3
Heat the oil in a skillet, add the onion, and cook for 5 minutes until lightly browned. Add the rosemary and celery, and cook for 8 more minutes. Stir in the rice and cook for 1 minute, stirring until the grains are glossy. Remove from heat.
- 4
Add the chestnuts and cranberries to the rice, and season to taste.
- 5
Distribute a portion of the filling onto each cabbage leaf, rolling them up while tucking in the sides. Place the rolls seam-side down in a lightly oiled baking dish.
- 6
Mix the broth, balsamic vinegar, and honey, then pour over the cabbage rolls. Cover tightly with aluminum foil.
- 7
Bake covered for 1 hour, then uncover and bake for an additional 15 minutes.
💡 Chef's Tip
Chestnuts can be replaced with walnuts or pine nuts. For extra flavor, add a teaspoon of caraway seeds. This recipe freezes very well for meal prep.
