Medel
Braserad fylld kål
Mjuka kålblad som omsluter en doftande fyllning av rostad ris, kastanjer och syrlig tranbär, braserad i en glansig honung-balsamicoglasyr som blir silkeslen och karamelliserad i ugnen. Varje tugga ger en mild jordighet av rosmarin och selleri mot söta utbrott—en rätt som är elegant nog för middagsbordet men samtidigt underbar och mysig.
⏱️100 min
🍽️4 portioner
🥕 Vegetariskt
2.5
👩🍳 Gör så här
⏱️ Äggklocka
- 1Preheat oven to 180°C (160°C fan/gas 4). Remove the tough central stalk from the cabbage leaves.
- 2Bring a large pan of salted water to the boil, add the cabbage leaves, and cook for 1-2 minutes until starting to wilt. Drain and refresh under cold running water. Pat dry with a tea towel.
- 3Heat the olive oil in a pan, add the onion, and fry for 5 minutes until slightly browned. Add the rosemary and celery, then cook for 8 minutes more.
- 4Stir in the basmati rice and cook for 1 minute until the grains are glistening. Remove from heat and stir in the chestnuts and cranberries. Season to taste.
- 5Place a spoonful of stuffing on each cabbage leaf, roll up, and fold in the sides to enclose the filling. Place seam-side down in a single layer in a large, oiled, shallow ovenproof dish.
- 6Mix the vegetable stock, balsamic vinegar, and honey together, then pour over the cabbage rolls. Cover tightly with foil.
- 7Bake for 1 hour covered, then uncover and cook for a further 15 minutes until the liquid has reduced and turned glossy.