Braised stuffed cabbage

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat oven to 180C/fan 160C/gas 4. Remove the tough central stalk from the cabbage leaves.
2. 2Bring 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. Tip into a colander and drain and refresh under cold running water.
3. 3Tip into a colander and drain well, then pat dry with a tea towel.
4. 4Put a pan over the heat with the oil, add the onion, then fry for 5 mins until slightly browned. Add the rosemary and celery, then leave to cook for 8 mins more.
5. 5Stir through the rice, then cook for a min or so until the grains are glistening. Take the pan off the heat, stir through the chestnuts and cranberries, then season.
6. 6Spoon 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.
7. 7Fill the remaining leaves in the same way. Mix the stock, vinegar and honey, then pour over the cabbage. Cover the dish tightly with foil, put it in the oven for 1 hr, uncover, then leave to cook for a further 15 mins.