Stuffed Cabbage

Deceptively simple to prepare and always admired, stuffed cabbage can be filled with spiced rice and kept in the over on a low heat as needed. They’re best served with a colorful tomato or cranberry relish.

Stuffed Cabbage

Stuffed Cabbage

What You Need (Serves 4)

  • ¾ cup mixed wild and basmati rice
  • 1 onion
  • 4 cloves garlic
  • ½ cup apple cider, juice or hard cider
  • ¾ cups raisins
  • 1 small head Savoy cabbage
  • 2 ½ cups vegetable bouillon

What To Do

    • Preheat the oven to 350°F
    • Put the rice into a 2-quart pan, cover with water and bring to a boil. Reduce the heat to a bare simmer, cover, and cook for 50 minutes, adding more water if necessary until the wild rice is tender. Drain and let cool
    • Peel and finely chop the onion. Peel and crush the garlic. Put the apple cider into a small pan and gently sauté the onion, garlic, and raisins in it until the onion is soft
    •  Stir the mixture into the rice and mix thoroughly

 

    • Prepare a 4-quart pan of boiling water
    •  Trim the stalk of the cabbage and pull off all the leaves that are large enough to stuff—there are likely to be 12 to 15
    • Drop the leaves into boiling water and leave for five minutes to soften
    • Drain
    •  Working on a flat surface, smooth out a leaf, put the stuffing in the center and fold up the sides, then roll up. You can trim away any thick stems that make rolling difficult
    • Pour a little bouillon into the bottom of a baking dish and arrange the cabbage rolls on top, making several layers if necessary
    • Pour the rest of the bouillon over the dish, cover with a lid or foil and bake for 30 minutes
    • Remove from heat, and serve

Thanks for stopping by Willy B Mum. We hope you enjoy this recipe.

Everyday Vegetarian
Excerpted from Jane Hughes book – Everyday Vegetarian; 365 Days of Healthy Recipes, by St. Martin’s Griffin. Jane has been a vegetarian for 25 years. She is the editor of Vegan Life magazine and author of The Vegetarian Travel Guide.  She has been a member of the Vegetarian Society since the 1980s and is currently Secretary of The Guild of Food Writers

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