Braised Stuffed Cabbage

Ingredients

• 6 cabbage leaves
• 2 tbsp olive oil
• 1 onion
• 2 tsp rosemary
• 1 celery
• 0.3 lb basmati rice
• 0.3 lb cooked chestnuts
• ⅛ lb cranberries
• 1¼ cup vegetable broth
• 1 tbsp balsamic vinegar
• 1 tsp honey

Steps

1. Preheat oven to 350F (180C). Remove tough central stalks from cabbage leaves. Boil salted water, add cabbage, and cook for 1-2 minutes until wilted. Drain, refresh under cold water, and pat dry.
2. Heat olive oil in a pan over medium heat. Add chopped onion and fry for 5 minutes until lightly browned. Stir in rosemary and chopped celery, cooking for another 8 minutes.
3. Add basmati rice to the pan and cook for 1 minute until glistening. Remove from heat, then stir in cooked chestnuts and cranberries. Season with salt and pepper.
4. Spoon a portion of the stuffing onto each cabbage leaf, roll up, and fold in the sides to enclose the filling. Place seam-side down in a single layer in an oiled, shallow ovenproof dish.
5. In a small bowl, whisk together vegetable broth, balsamic vinegar, and honey. Pour this mixture over the stuffed cabbage rolls.
6. Cover the dish tightly with foil and bake for 1 hour. Uncover the dish and continue to bake for an additional 15 minutes, or until the cabbage is tender and the filling is heated through.