Deceptively simple to prepare and always admired, stuffed cabbage can be filled with spiced rice and kept in the oven on a low heat until needed. They're best served with a colorful tomato or cranberry relish.
Cooking Methodbaking, sauteeing
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
Recipe Coursemain course, side dish
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturesavory, sweet, tangy
Type of Dishvegetable
- 3/4 mixed wild and basmati rice
- 1 onion
- 4 cloves garlic
- 1/2 cup apple cider, juice or hard cider
- 3/4 cup raisins
- 1 small head Savoy cabbage
- 2 1/2 cups vegetable bouillon
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 sate 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- 15. Drop the leaves into boiling water and leave for five minutes to soften. Drain and stuff each one with a spoonful of the rice mixture. 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.
2015 Jane Hughes