Dinner · Polish

Braised Stuffed Cabbage Rolls

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · October 26, 2026

These cabbage rolls are packed with fluffy basmati rice, sweet chestnuts, and tart cranberries, then braised in a tangy balsamic-honey stock until tender. It is a cozy vegetarian main that looks impressive but comes together with pantry-friendly ingredients. Perfect for a meatless dinner that still feels special.

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Braised Stuffed Cabbage Rolls

Why you'll love this

  • A hearty vegetarian main that feels festive.
  • Sweet-tart cranberries and chestnuts make every bite interesting.
  • Make-ahead friendly for easy entertaining.
  • Uses simple pantry and produce staples.

EveryDayMeal recipe

Braised Stuffed Cabbage Rolls

Prep
25m
Cook
75m
Total
100m
Serves
3
Level
Medium

Ingredients

  • 6 large cabbage leaves
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 teaspoons fresh rosemary, chopped
  • 1 stalk celery, chopped
  • 3/4 cup basmati rice
  • 1 cup cooked chestnuts, chopped
  • 1/3 cup dried cranberries
  • 1 1/4 cups vegetable stock
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon clear honey

Equipment

  • Large pot
  • Skillet
  • Shallow ovenproof baking dish
  • Aluminum foil

Instructions

  1. Heat your oven to 350 degrees F. Cut out the thick central stalk from each cabbage leaf so they roll easily.
  2. Bring a large pot of salted water to a boil, add the cabbage leaves, and cook just 1 to 2 minutes until they start to wilt and turn pliable. Drain and rinse under cold water to stop the cooking, then pat dry with a towel.
  3. Heat the olive oil in a skillet over medium heat and fry the onion for about 5 minutes until lightly browned and sweet. Add the rosemary and celery and cook 8 minutes more until softened.
  4. Stir in the rice and cook about 1 minute until the grains glisten and are coated in the oil. Remove from the heat, fold in the chestnuts and cranberries, and season well with salt and pepper.
  5. Spoon a little filling onto each cabbage leaf, fold in the sides, and roll up to enclose. Arrange seam side down in a single layer in an oiled shallow baking dish.
  6. Whisk together the stock, balsamic vinegar, and honey, then pour it evenly over the rolls. Cover the dish tightly with foil and bake 1 hour.
  7. Uncover and bake 15 minutes more so the tops color slightly and the liquid reduces. Serve warm, spooning the pan juices over the top.

Tips from the kitchen

  • Pick the biggest outer cabbage leaves you can, they are easier to roll and less likely to tear.
  • Do not overfill the leaves or they will burst during baking; a couple tablespoons of filling per leaf is plenty.
  • If the stock cooks down too fast, add a splash more during the covered baking stage to keep the rolls moist.

Estimated nutrition per serving: 360 cal · 7g protein · 58g carbs · 12g fat

Make it your own

  • Swap the chestnuts for toasted walnuts or pecans if that is what you have.
  • Use golden raisins or chopped dried apricots in place of cranberries.
  • Stir a handful of grated Parmesan or feta into the filling for extra savory depth.

Storing & make-ahead

Store cooled rolls in an airtight container in the fridge for up to 3 days. Reheat covered in a 325 degree F oven with a splash of stock until warmed through, or microwave individual rolls. You can assemble them a day ahead and bake fresh.

Good to know

Can I use a different rice?
Yes, long-grain white rice works well. Avoid instant rice, which can turn mushy during the long braise.
My cabbage leaves keep tearing, help?
Blanch them a touch longer until fully pliable, and shave down the thick rib with a knife so the leaf bends instead of cracking.
Can I make these vegan?
Absolutely. Swap the honey for maple syrup or agave and the rolls stay completely plant-based.
Do I need to fully cook the rice first?
No, the rice finishes cooking in the stock as the rolls braise, so just toast it briefly in the pan.

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