Braised Stuffed Cabbage

Ingredients

• 6cabbage leaves, large, tough central stalk removed
• 2 tbspolive oil
• 1onion, chopped
• 2 tsprosemary
• 1celery, stalk, chopped
• 3/4 cupbasmati rice
• 5 ozcooked chestnuts
• 1 3/4 ozcranberries
• 1 1/4 cupsvegetable stock
• 1 tbspbalsamic vinegar
• 1 tspclear honey

Method

1. 1

   Heat the oven to 350°F/325°F fan/gas 4. Cut the thick rib out of the base of each cabbage leaf so it will roll without cracking.

2. 2

   Boil a large pan of salted water and blanch the leaves for 1–2 minutes, just until they go floppy. Lift them straight into cold water, then lay them out on a dish towel and pat them properly dry.

3. 3

   Warm the oil in a pan and cook the onion for 5 minutes until it takes on some color. Add the rosemary and celery and give it another 8 minutes.

4. 4

   Stir in the rice and turn it in the pan for a minute, until every grain looks glossy. Off the heat, mix through the chestnuts and cranberries and season well.

5. 5

   Put a spoonful of filling near the base of each leaf, fold the sides in and roll it up into a parcel. Pack the rolls seam side down in one layer in an oiled shallow ovenproof dish.

6. 6

   Whisk the stock with the balsamic and honey and pour it around the rolls. Seal the dish with foil and bake for 1 hour, then take the foil off and give it 15 minutes more to glaze.