Description
step 1
Heat oven to 180C/fan 160C/gas 4. Remove the tough central stalk from the cabbage leaves. 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. Drain and refresh under cold running water. Drain well, then pat dry with a tea towel.
step 2
Heat the oil in a pan, add the onion, then fry for 5 mins until slightly browned. Add the rosemary and celery, then cook for 8 mins more. Stir in the rice, then cook for a m...
Instructions
Heat oven to 180C/fan 160C/gas 4
Remove the tough central stalk from the cabbage leaves
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
Drain and refresh under cold running water
Drain well, then pat dry with a tea towel
Heat the oil in a pan, add the onion, then fry for 5 mins until slightly browned
Add the rosemary and celery, then cook for 8 mins more
Stir in the rice, then cook for a min or so until the grains are glistening
Remove from the heat, stir in the chestnuts and cranberries, then season
Spoon a little stuffing onto a cabbage leaf, roll up and fold in the sides to enclose the filling
Put in a single layer in a large, oiled, shallow ovenproof dish with the join underneath
Fill the remaining leaves in the same way
Mix the stock, vinegar and honey, then pour over the cabbage
Cover the dish tightly with foil, bake for 1 hr, uncover, then cook for a further 15 mins