Vegan and gluten-free stuffed cabbage leaves with chestnuts, cranberries and rice

Name: Vegan and gluten-free stuffed cabbage leaves with chestnuts, cranberries and rice
Total time: 50 min
Ingredients: 40g of wholegrain rice; 1/2 onion, finely sliced; 50g of chestnuts, coarsely chopped; 30g of dried cranberries; 20g of pistachio nuts, toasted; 2 tbsp of olive oil; 1 tbsp of red wine vinegar; 1 tbsp of tamari; 4 cabbage leaves, large outer leaves; 8g of fresh parsley

by Joey O'Hare

Item 1 of 1

Main
easy
2
50 minutes

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Joey O'Hare serves up rolled and stuffed cabbage leaves, with a delicious filling of chestnuts, cranberries and pistachios – a great vegan main course that is also gluten-free. Joey recommends serving two rolls per person alongside an array of trimmings, so the recipe can be adjusted depending on how many vegan and gluten-free diners you're feeding – be warned, though, it might be better to make more, as non-vegan guests will also find them irresistible!

First published in 2018

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Here is an individual vegan dish that’s perfect for your vegan guest or guests. These cabbage leaves are packed with traditional festive flavours and will go perfectly with all the usual trimmings.

The filled leaves can be prepared up to 12 hours in advance and simply roasted when you are ready to eat; they take a mere 20 minutes in a preheated oven.

Ingredients

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Imperial

40g of wholegrain rice
1/2 onion, finely sliced
50g of chestnuts, coarsely chopped
30g of dried cranberries
20g of pistachio nuts, toasted
2 tbsp of olive oil
1 tbsp of red wine vinegar
1 tbsp of tamari
4 cabbage leaves, large outer leaves
8g of fresh parsley

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Equipment

Food processor

Method

Begin by preparing the filling. Bring a small saucepan of salted water to the boil and cook the rice as normal, but allow it to slightly overcook as this will help the filling to bind. Drain and allow the steam to billow off and the rice to cool slightly

40g of wholegrain rice

While the rice is cooking, sauté the onions on a medium heat for about 8 minutes, allowing them to caramelise slightly. Add the chestnuts, cranberries and pistachios and cook for 2 minutes. Add the cooked rice, red wine vinegar, tamari and olive oil and sauté for a further 2 minutes, allowing the rice to soak up all the moisture and flavour from the pan

1 tbsp of red wine vinegar
1/2 onion, finely sliced
50g of chestnuts, coarsely chopped
30g of dried cranberries
2 tbsp of olive oil
1 tbsp of tamari
20g of pistachio nuts, toasted

Next prepare the cabbage leaves. Bring a large pan of salted water to a rolling boil. Plunge the cabbage leaves into the boiling water and cook for 2 minutes. If you are preparing the rolls in advance, shock the leaves in iced water, however if you plan to cook immediately you don't need to worry

4 cabbage leaves, large outer leaves

Pat the leaves dry with kitchen paper, and trim out the bottom third of the vein at the base of the leaf, as this will make it difficult to roll

Preheat the oven to 180°C/gas mark 4

Transfer the rice mixture to a food processor and pulse a few times. Divide the mixture into 4 cylinders. Overlap the split sections of the leaf, and place a cylinder of the filling at the base. Roll towards the top of the leaf, folding the sides in as you go. Use cocktail sticks to secure if needed

Place the filled cabbage leaves in a small roasting dish, drizzle with olive oil and sprinkle with sea salt. At this point the rolls can be refrigerated for up to 12 hours, if making ahead. Roast for 20 minutes, or 24 minutes if you are cooking from fridge cold. Serve with a drizzle of olive oil and chopped parsley alongside an array of festive trimmings

8g of fresh parsley

First published in 2018

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Joey O'Hare

Joey has worked as a chef for ten years, both in London restaurants and in private homes across the UK and abroad. Joey’s latest project, Food with Time, explores ideas of sustainability within the food and farming industries, as well as the importance of a seasonal, veg-centric diet for both the environment and the individual.

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