Instruction

• 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 min or so until the grains are glistening
• Remove from the heat, stir in the chestnuts and cranberries, then season
• step 3 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