Braised stuffed cabbage

Heat the 2 tablespoons olive oil in a pan over medium heat, then add the chopped onion and fry for about 5 minutes until it's softened and slightly browned. Stir in the rosemary and chopped celery, continuing to cook for another 8 minutes. Add the basmati rice and cook for about 1 minute, stirring until the grains look glistening, then remove from the heat. Stir in the cooked chestnuts and cranberries, and season the mixture.

Spoon a portion of the filling onto each cabbage leaf, then roll it up, folding in the sides to fully enclose the stuffing, and place it seam-side down in a single layer in a large, oiled, shallow ovenproof dish. Whisk together the vegetable stock, balsamic vinegar, and clear honey, then pour this mixture evenly over the stuffed cabbage rolls. Cover the dish tightly with foil and bake for 1 hour, then uncover and cook for a further 15 minutes until the cabbage is very tender.