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. step 1 Heat oven to 180C/fan 160C/gas 4
2. Remove the tough central stalk from the cabbage leaves
3. 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
4. Drain and refresh under cold running water
5. 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
6. Add the rosemary and celery, then cook for 8 mins more