For anyone cooking for family or friends who are gluten intolerant or suffer from celeriac disease it can be a problem finding dishes to cook that will suit the whole family. One old family favourite dish that can be adapted to suit anyone who is gluten intolerant is this delicious stuffed cabbage recipe.
This recipe is perfect for the whole family and is also suitable for vegetarians; as well as being gluten free it is also dairy and egg free so is a perfect recipe to have in your recipe collection. The addition of the chestnuts and cashews ensures that there is also a good supply of protein in this dish which has an unusual sweet and sour type taste. This recipe makes 4 portions for a main meal but it is also perfect as a starter or appetiser and the recipe would then make 8 portions.
Savoy cabbage is the best cabbage leaf to use when making this dish, the brown rice can be substituted with white or basmati rice if preferred.
Gluten free Stuffed Cabbage Rolls
Serves 8 as a starter and 4 as a main meal
8 large cabbage leaves, washed and thick central stalks removed
2 tablespoons olive oil
1 large red onion, finely chopped
2 cloves garlic, crushed
2 stalks celery, finely chopped
1 large carrot, grated
2 teaspoons finely chopped fresh rosemary
1 teaspoon cumin
1 teaspoon cinnamon
180g brown rice
150g cooked chestnuts, roughly chopped
75g unsalted cashew nuts
300ml gluten free vegetable stock
1 tablespoon balsamic vinegar
2 teaspoons clear honey
Salt and freshly ground black pepper to taste
1. Heat oven to 180C/350F /Gas 4.
2. Add the cabbage leaves to a large pan of boiling salted water and cook for just two minutes.
3. Drain and run under cold running water. Drain well and dry with a clean tea towel.
4. Heat the oil in a saucepan; add the onion and garlic and sauté for 5 minutes.
5. Add the grated carrot, rosemary and celery and cook for a further 8 minutes.
6. Stir in the rice and cook for two minutes.
7. Remove the pan from the heat, stir in the chestnuts, cashews, raisins, cumin and cinnamon and then season to taste with salt and pepper.
8. Divide the mixture between the blanched cabbage leaves, roll up well and arrange the rolls in a single layer in an oven proof casserole dish.
9. Mix together the vegetable stock, balsamic vinegar and honey and pour over the cabbage.
10. Cover the dish tightly with foil and bake for 1 hour.
11. Remove the foil from dish and return to the oven for a further 20 minutes.
This is a delicious and filling one pot dish that will soon become a family favourite.