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Braised stuffed cabbage

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Step 1 of 3

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.

You will need

  • 6 large Cabbage Leaves
  • 2 tablespoons Olive Oil
  • 1 chopped Onion
  • 2 tsp Rosemary
  • 1 chopped Celery
  • 140 g Basmati Rice
  • 140 g Cooked Chestnut
  • 50 g Cranberry