Ingredients
- Cabbage Leaves (6 large)
- Basmati Rice (140g)
- Cooked Chestnut (140g)
- Cranberry (50g)
- Onion (1 chopped)
- Olive Oil (2 tablespoons)
- Rosemary (2 tsp)
- Celery (1 chopped)
- Vegetable Stock (300ml)
- Balsamic Vinegar (1 tablespoon)
- Clear Honey (1 tsp)
Instructions
Steps
- Preheat the oven to 180°C (fan 160°C or gas mark 4). Carefully remove the tough central stalk from the cabbage leaves. Boil a large pot of salted water, then add the cabbage and cook for 1-2 minutes until the leaves start to wilt. Drain and rinse under cold water, then drain again and pat dry.
- In a frying pan, heat the olive oil and sauté the onion for about 5 minutes until it's lightly browned. Add rosemary and celery, cooking for an additional 8 minutes. Stir in the basmati rice and cook for another minute until the grains shine. Remove from heat, then mix in cooked chestnuts and cranberries, seasoning to taste.
- Take a spoonful of the stuffing and place it on a cabbage leaf, rolling it up and tucking in the sides to secure the filling. Arrange the stuffed rolls in a large, oiled, shallow baking dish with the seam side down. Repeat with the remaining leaves. In a bowl, mix together the vegetable stock, balsamic vinegar, and clear honey, then pour this over the cabbage rolls. Cover the dish tightly with foil and bake for 1 hour. Remove the foil and cook for an additional 15 minutes.