Step 2

Heat the oil in a pan, add the onion and fry for 5 minutes until slightly browned. Add the rosemary and celery, then cook for 8 minutes more. Stir in the rice and cook for a minute or so until the grains are glistening. Remove from the heat, stir in the chestnuts and cranberries, then season.

Step 3

Spoon a little stuffing onto a cabbage leaf, roll up and fold in the sides to enclose the filling. Place seam-side down in a single layer in a large, oiled, shallow ovenproof dish. Fill the remaining leaves the same way.

Step 4

Mix the stock, balsamic vinegar and honey together, then pour over the cabbage rolls. Cover the dish tightly with foil and bake for 1 hour, then uncover and cook for a further 15 minutes.