Vegan and gluten-free stuffed cabbage leaves with chestnuts, cranberries and rice

Step 1

Begin by preparing the filling. Bring a small saucepan of salted water to the boil and cook the rice as normal, but allow it to slightly overcook as this will help the filling to bind. Drain and allow the steam to billow off and the rice to cool slightly

Step 2

While the rice is cooking, sauté the onions on a medium heat for about 8 minutes, allowing them to caramelise slightly. Add the chestnuts, cranberries and pistachios and cook for 2 minutes. Add the cooked rice, red wine vinegar, tamari and olive oil and sauté for a further 2 minutes, allowing the rice to soak up all the moisture and flavour from the pan

Step 3

Next prepare the cabbage leaves. Bring a large pan of salted water to a rolling boil. Plunge the cabbage leaves into the boiling water and cook for 2 minutes. If you are preparing the rolls in advance, shock the leaves in iced water, however if you plan to cook immediately you don't need to worry

Step 4

Pat the leaves dry with kitchen paper, and trim out the bottom third of the vein at the base of the leaf, as this will make it difficult to roll

Step 5

Preheat the oven to 180°C/gas mark 4

Step 6

Transfer the rice mixture to a food processor and pulse a few times. Divide the mixture into 4 cylinders. Overlap the split sections of the leaf, and place a cylinder of the filling at the base. Roll towards the top of the leaf, folding the sides in as you go. Use cocktail sticks to secure if needed

Step 7

Place the filled cabbage leaves in a small roasting dish, drizzle with olive oil and sprinkle with sea salt. At this point the rolls can be refrigerated for up to 12 hours, if making ahead. Roast for 20 minutes, or 24 minutes if you are cooking from fridge cold. Serve with a drizzle of olive oil and chopped parsley alongside an array of festive trimmings