התמונה להמחשה בלבדBraised stuffed cabbage
Cooking With KidsControlled oven heat develops an even texture while preserving the balance of the listed ingredients. In braised stuffed cabbage, large Cabbage Leaves, Olive Oil and chopped Onion are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat oven to 180C/fan 160C/gas
- 2Take the tough central stalk out of the cabbage leaves. Bring a large pan of salted water to the boil, add the cabbage, then cook for just 1-2 mins until the leaves are starting to wilt. Drain and refresh under cold running water. Drain well, then pat dry with a tea towel.
- 3Heat the oil in a pan, add the onion, then fry for 5 mins until slightly browned. Add the rosemary and celery, then cook for 8 mins more. Stir in the rice, then cook for a min or so until the grains are glistening. Remove from the heat, stir in the chestnuts and cranberries, then season.
Nutrition
- Calories
- 121
- Protein
- 1.1g
- Carbs
- 11.9g
Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
For easier rolling, freeze the whole cabbage overnight and defrost it in the morning. Children will enjoy helping peel the flexible leaves and filling them with the chestnut and cranberry mix. For a richer version, add small cubes of smoked tofu to the filling and serve the cabbage with a generous dollop of vegan yoghurt or sour cream at room temperature.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In braised stuffed cabbage, large Cabbage Leaves, Olive Oil and chopped Onion are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
