8 cabbage leaves (or fewer if they are enormous)
1 onion, finely chopped
4 mushrooms finely chopped
1 stick celery finely chopped
a few dried apricots or dates or sultanas chopped into small chunks
100 g basmati rice (or long grain rice would work ok too)
250 ml veg stock
1 tsp honey
1 tbsp balsamic vinegar
First blanch the cabbage leaves by putting them in boiling water for 2 minutes. Then rinse them in cold water (to stop them from carrying on cooking), drain thoroughly and pat dry with kitchen towel.
Heat the oven to 180 deg C/ fan 160 deg C and whilst it’s heating make the stuffing.
Now the fun starts. Put a couple of teaspoons full into the middle of a cabbage leaf, now attempt to roll it up, tucking the sides in to stop the filling falling out. Then place the cabbage leaf into a baking dish with the open bit of the cabbage leaf at the bottom. Carry on until you’ve stuffed all the leaves and you have all the parcels snugly in a single layer in the baking dish. Now mix together the stock, honey and balsamic vinegar and pour it carefully over the cabbage parcels. Put foil over the dish and bake for 1 hour, then remove the foil and bake for another 15 minutes. We had it with some tomato salad, but next time I’d make a hot tomato sauce instead. Either way – it was very good.