Braised stuffed cabbage

1. Heat the 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, and cook for just 1-2 minutes until the leaves start to wilt, then drain, refresh under cold water, drain again and pat dry.
2. Heat the oil in a pan and fry the onion for 5 minutes until slightly browned. Add the rosemary and celery and cook for 8 minutes more, then stir in the rice and cook for a minute until the grains glisten. Off the heat, stir in the chestnuts and cranberries and season.
3. Spoon a little stuffing onto a cabbage leaf, roll up and fold in the sides to enclose, then place join-side down in a single layer in a large oiled, shallow ovenproof dish. Fill the remaining leaves the same way.
4. Mix the stock, vinegar and honey, pour over the cabbage, cover tightly with foil, and bake for 1 hour. Uncover and cook for a further 15 minutes.

Tips from the ZestyPlate Kitchen

• Blanch the cabbage leaves only briefly, just until they soften, so they roll without splitting.
• Cut away the tough central stalk so each leaf folds neatly around the filling.
• Pack the rolls together join-side down, which helps them hold their shape as they braise.
• Cover tightly with foil to keep them moist, then take it off near the end to let the tops colour.