Braised Stuffed Cabbage

Steps

1. 1
   Step 1:

   Heat the oven to 180C/fan 160C/gas 4.

2. 2
   Step 2:

   Remove the tough central stalk from the cabbage leaves.

3. 3
   Step 3:

   Bring a large pan of salted water to the boil, add the cabbage, and cook for 1–2 minutes, until the leaves are starting to wilt.

   1–2 min
4. 4
   Step 4:

   Drain the cabbage and refresh it under cold running water.

5. 5
   Step 5:

   Drain well, then pat the leaves dry with a tea towel.

6. 6
   Step 6:

   Heat the oil in a pan, add the onion, and fry for 5 minutes until slightly browned.

   5 min
7. 7
   Step 7:

   Add the rosemary and celery, then cook for 8 minutes more.

   8 min
8. 8
   Step 8:

   Stir in the rice and cook for about 1 minute, until the grains are glistening.

   1 min
9. 9
   Step 9:

   Remove from the heat, stir in the chestnuts and cranberries, then season.

10. 10
    Step 10:

    Spoon a little stuffing onto a cabbage leaf, roll it up, and fold in the sides to enclose the filling.

11. 11
    Step 11:

    Place the roll, join-side down, in a single layer in a large, oiled, shallow ovenproof dish.

12. 12
    Step 12:

    Fill the remaining leaves in the same way.

13. 13
    Step 13:

    Mix the stock, vinegar, and honey, then pour over the cabbage.

14. 14
    Step 14:

    Cover the dish tightly with foil and bake for 1 hour.

    1 h
15. 15
    Step 15:

    Uncover and cook for a further 15 minutes.

    15 min