4 Serves
121 Mins
Preheat your oven to 180°C. Remove the tough central stalk from the cabbage leaves.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MalaysianVitamin K
67 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
89 µg / 400 µgCalcium
75 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
94 mg / 1,250 mgPotassium
582 mg / 4,700 mgSodium
827 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
11 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Bring a large pot of salted water to a boil, add the cabbage leaves, and blanch for 1-2 minutes until wilted. Drain and refresh under cold running water, then pat dry with kitchen towels.
Heat oil in a pan, add the onion, and fry for 5 minutes until lightly browned. Add the rosemary and celery, cooking for another 8 minutes.
Stir in the rice and cook for 1 minute until the grains are glistening. Remove from heat and stir in the chestnuts and cranberries, then season with salt.
Spoon the stuffing onto each cabbage leaf, roll up, and fold in the sides to enclose the filling. Place in a single layer in a large, oiled ovenproof dish with the seam side down.
Whisk together the vegetable stock, vinegar, and honey, then pour the mixture over the cabbage rolls.
Cover the dish tightly with aluminum foil and bake for 1 hour. Remove the foil and bake for a final 15 minutes.
12
g59
g30
g
Indian