Braised stuffed cabbage

Ingredients

• 6 large Cabbage Leaves
• 2 tablespoons Olive Oil
• 1 chopped Onion
• 2 tsp Rosemary
• 1 chopped Celery
• 140g Basmati Rice
• 140g Cooked Chestnut
• 50g Cranberry
• 300ml Vegetable Stock
• 1 tablespoon Balsamic Vinegar
• 1 tsp Clear Honey

Instructions

1. Preheat the oven to 180°C (160°C fan). Trim away the thick central ribs from the cabbage leaves. Bring a large pan of salted water to the boil, add the leaves and blanch for 1–2 minutes until just beginning to soften. Drain, refresh under cold running water, then drain well and pat dry.
2. Heat the olive oil in a pan. Add the chopped onion and cook for about 5 minutes until lightly golden. Stir in the rosemary and celery and cook for a further 8 minutes until softened. Add the rice and cook for about 1 minute until the grains are glossy. Remove from the heat, stir in the chestnuts and cranberries, and season to taste.
3. Place a small amount of filling onto a cabbage leaf, roll it up and fold in the sides to enclose the filling. Arrange seam-side down in a single layer in a lightly oiled shallow ovenproof dish. Repeat with the remaining leaves.
4. Mix together the vegetable stock, balsamic vinegar and honey. Pour over the stuffed cabbage. Cover the dish tightly with foil and bake for 1 hour. Remove the foil and cook for a further 15 minutes until lightly coloured.

instructions_source: editorial-classic