Braised stuffed cabbage

Ingredients

• 360 gCabbage
• 2 tbspOlive oil
• 110 gOnion
• 2 tspRosemary
• 40 gCelery
• 140 gRice
• 140 gChestnut
• 50 gCranberry
• 300 mlVegetable broth
• 1 tbspBalsamic vinegar
• 1 tspHoney

Instructions

1. 1

   Blanch the cabbage leaves

   • Preheat the oven to 180°C (fan 160°C).
   • Remove the tough central stalk from the cabbage leaves.
   • Bring a large pot of salted water to a boil. Blanch the cabbage leaves for 1–2 minutes until they start to wilt.
   • Drain, cool under cold running water, drain well and pat dry with a tea towel.
2. 2

   Make the stuffing

   • Heat the olive oil in a pan and fry the chopped onion for about 5 minutes until slightly browned.
   • Add rosemary and chopped celery and cook for another 8 minutes until softened.
   • Stir in the uncooked basmati rice and cook for about 1 minute until the grains look glossy.
   • Remove from the heat, stir in the cooked chestnuts (roughly chopped) and cranberries. Season with salt and pepper.
3. 3

   Fill and braise

   • Place some stuffing on each cabbage leaf, roll up and tuck in the sides. Put seam-side down in a single layer in a lightly oiled shallow ovenproof dish.
   • Mix vegetable stock, balsamic vinegar and honey, pour over the cabbage rolls.
   • Cover tightly with foil and bake for 60 minutes, then uncover and bake a further 15 minutes until lightly browned. Rest briefly before serving.