Braised stuffed cabbage

Step 1: Begin by preheating your oven to 180°C (fan 160°C/gas mark 4). Carefully remove the tough central stalk from the cabbage leaves to ensure they’re pliable enough for rolling. Bring a large pan of salted water to a foaming boil and briefly immerse the cabbage leaves for 1 to 2 minutes, just until they start to wilt beautifully. This step softens the leaves without making them soggy. Drain immediately and refresh them under cold running water to stop further cooking and preserve their vibrant green hue. Lay the leaves flat on a clean tea towel and gently pat dry to remove excess moisture. Step 2: Warm the olive oil in a large frying pan over medium heat. Add the chopped onion and sauté for about 5 minutes until they turn a lovely golden brown, releasing their sweet aroma. Stir in the fragrant rosemary and the chopped celery, then continue cooking for another 8 minutes until the veggies are tender and infused with flavor. Toss in the basmati rice, stirring well to coat each grain in the aromatic mixture, and cook for a further minute to make the rice glisten with oil. Remove the pan from the heat and gently fold in the cooked chestnuts and tangy cranberries. Season the filling generously with salt and freshly cracked pepper to balance the sweetness. This filling offers a lovely contrast of textures and flavors that will surprise and delight. Step 3: Using a spoon, place a generous portion of the filling onto each cabbage leaf. Roll the leaf up tightly around the filling, then fold in the sides to secure everything neatly inside, ensuring the filling won't escape during cooking. Arrange each roll in a single layer, seam side down, in a large, oiled, shallow ovenproof dish. In a separate bowl, whisk together the vegetable stock, balsamic vinegar, and clear honey until the honey dissolves to form a glossy, tangy glaze. Pour this mixture evenly over the cabbage rolls, allowing the sauce to seep in and keep the rolls moist. Cover the dish tightly with foil to trap the steam, then bake in your preheated oven for a full hour. After this, carefully remove the foil and bake for an additional 15 minutes, letting the tops brown slightly and the sauce reduce. Tip: To prevent the rolls from sticking, make sure your dish is well-oiled before layering. Leftovers taste fantastic the next day, gently reheated, as the flavors continue to deepen. For an extra touch, sprinkle some chopped fresh herbs over the top just before serving.