Braised stuffed cabbage

Instructions

1- step 1 Heat oven to 180C/fan 160C/gas 4.

2- Remove the tough central stalk from the cabbage leaves.

3- Bring a large pan of salted water to the boil, add the cabbage, then cook for just 1-2 mins until the leaves are starting to wilt.

4- Drain and refresh under cold running water.

5- Drain well, then pat dry with a tea towel.

6- step 2 Heat the oil in a pan, add the onion, then fry for 5 mins until slightly browned.

7- Add the rosemary and celery, then cook for 8 mins more.

8- Stir in the rice, then cook for a min or so until the grains are glistening.

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

10- step 3 Spoon a little stuffing onto a cabbage leaf, roll up and fold in the sides to enclose the filling.

11- Put in a single layer in a large, oiled, shallow ovenproof dish with the join underneath.

12- Fill the remaining leaves in the same way.

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

14- Cover the dish tightly with foil, bake for 1 hr, uncover, then cook for a further 15 mins.