Braised Stuffed Cabbage

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Carefully remove the tough central stalk from the cabbage leaves. Bring a large pot of salted water to a boil, add the cabbage leaves, and blanch for 1-2 minutes until they start to wilt. Drain immediately and refresh under cold running water, then drain very well and pat dry with a clean tea towel.

In a pan, heat the olive oil over medium heat. Add the chopped onion and fry for about 5 minutes until it begins to brown slightly. Stir in the rosemary and chopped celery and continue to cook for another 8 minutes until softened.

Add the Basmati rice to the pan with the cooked aromatics. Cook for about 1 minute, stirring, until the rice grains look glossy. Remove the pan from the heat.

Stir the cooked chestnuts and cranberries into the rice mixture. Season the stuffing generously with salt and pepper to taste.

Take a prepared cabbage leaf and spoon a small amount of the stuffing onto it. Roll up the leaf, folding in the sides to fully enclose the filling, forming a neat parcel. Place the stuffed cabbage roll seam-side down in a large, lightly oiled, shallow ovenproof dish. Repeat with the remaining cabbage leaves and stuffing until all are used.

In a small bowl, whisk together the vegetable stock, balsamic vinegar, and honey until well combined. Pour this braising liquid evenly over the stuffed cabbage rolls in the dish.

Cover the ovenproof dish tightly with aluminum foil. Bake in the preheated oven for 1 hour. After 1 hour, carefully remove the foil and continue to bake for another 15 minutes, allowing the cabbage to brown slightly and the liquid to reduce.

Remove from the oven and serve hot. These braised stuffed cabbage rolls are delicious on their own or with a dollop of sour cream or plain yogurt.