Braised Stuffed Cabbage

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Braised Stuffed Cabbage
Recipe type: Side dish
Cuisine: Delicious!
 

This dish is best as a side dish, but it is VERY festive and absolutely delicious! You’ll be fighting for the last roll.
Ingredients
  • 1 cabbage (Savoy is best): 8 leaves
  • 1 Tbsp unsalted butter
  • 2 Tbsp Driftless Sunflower Oil (or EVOO)
  • 1-2 Onions, finely chopped (approx ⅔ c.)
  • 2 tsp dried Rosemary, coarsely chopped OR ground smaller if you have a mortar & pestle.
  • 2 large cloves Garlic, minced
  • 1 celery stick, chopped OR 1-2 Tbsp of Celeriac, minced
  • Approx 1 c. toasted pecan pieces
  • 1-1 ½ c. cooked rice
  • ½ c. craisins OR cranberries (fresh or frozen)
  • Salt and Pepper, to taste
  • 2 c. vegetable or chicken stock
  • 2 Tbsp balsamic vinegar
  • 2 tsp honey

Instructions
  1. Bring large pot of salted water to boil.
  2. While it is heating up, remove the central core of the cabbage. Take off any “icky” outer leaves. When water is boiling, put whole cabbage in for 1-2 minutes, flip if needed for full water contact half way through. When it’s wilty, then it’s done.
  3. Drain and refresh until cold water. Drain well. Take each leaf and pat dry before stuffing.
  4. Preheat oven to 350F.
  5. Heat butter & oil in a medium sized pan, add onion. Brown onions, about 5 minutes.
  6. Add rosemary and celery/celeriac/. Lightly salt the mix. Cook for another 5 minutes.
  7. Add minced garlic. 2-3 more minutes.
  8. When it is fragrant, add cooked riced and toasted pecans until everything is well incorporated and rice has a “glistening” appearance. Take off of heat and add craisins/cranberries.
  9. Spoon the stuffing into the cabbage leaf, roll up/fold to enclose the filling. Use between ¼-⅓ c of filling per cabbage leaf. It varies based on how big the leaf is.
  10. Put in an oiled, shallow baking dish. ** A 9 x 13 pan is a little big, but perfect if you are doing a 1 ½ batch (12 cabbage rolls)*** Make sure the seem is facing down on the pan. Fill up your pan with remaining cabbage rolls.
  11. Mix 2 c. stock, 2 Tbsp balsamic vinegar & 2 tsp. Honey together and pour into the pan.
  12. Cover with foil.
  13. Bake at 350F for 1 hour. Take foil off, bake for an additional 15 minutes.

 

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