A Culinary Journey: Stuffed Cabbage with White Wine Escabeche

Thomasina Miers presents a modern take on stuffed cabbage, drawing inspiration from traditional Mexican cuisine. This dish features cabbage leaves filled with a savory pork mixture, complemented by a white wine and jalapeño escabeche. The recipe serves 4-6 people and combines various flavors and textures, making it a delightful meal option.

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The stuffed cabbage recipe requires the following ingredients:

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• 1 medium savoy cabbage

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• 500g pork mince

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• 1 large onion, finely chopped

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• 2 celery sticks, finely diced

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• 1 tsp ground allspice

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• 2 tsp ground cumin

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• 100g raisins

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• 3 garlic cloves, crushed

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• 2 tins of whole plum tomatoes

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• 1 tbsp chipotle en adobo or smoky harissa

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• 300ml white wine

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• Additional ingredients for the buttered dill and pea rice, including 300g long-grain rice, 600ml vegetable stock, and 70g unsalted butter.

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The preparation begins by boiling salted water and blanching the cabbage leaves. The pork mixture is then cooked with onions, celery, and spices, followed by the addition of tomatoes and chipotle. The escabeche is created by sautéing shredded cabbage and jalapeño, then combining it with the pork filling rolled in the cabbage leaves. The dish is baked and served alongside buttered dill and pea rice.

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1. Boil salted water and blanch 15-16 cabbage leaves for 3-4 minutes.

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2. In a casserole, heat olive oil and cook the pork mince until browned. Add onion, celery, spices, raisins, and garlic, cooking until softened.

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3. Stir in tomatoes, chipotle, vinegar, and honey, then simmer.

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4. Sauté shredded cabbage and jalapeño in a separate pan, adding white wine and remaining honey.

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5. Fill each blanched cabbage leaf with the pork mixture, roll, and place in a baking dish over the sautéed cabbage. Drizzle with oil and bake for 20 minutes.

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6. For the rice, cook long-grain rice in vegetable stock, then mix in garlic butter, peas, dill, and lemon juice before serving.

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This recipe not only showcases the versatility of cabbage but also highlights the fusion of culinary traditions. Miers' approach reflects a growing trend in contemporary cooking that embraces global influences while maintaining a connection to traditional techniques.

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Thomasina Miers emphasizes her passion for stuffed vegetables, recalling her early experiences with cooking and how they shaped her culinary style. She notes, “I can’t get enough of cabbage at the moment,” indicating her enthusiasm for the ingredient.

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• “I love stuffed vegetables.” — Thomasina Miers, Chef and Author

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• “You can make the Oaxacan-style picadillo filling a day in advance, if you fancy – the flavour will improve overnight.” — Thomasina Miers, Chef and Author

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This stuffed cabbage recipe by Thomasina Miers serves as a delicious example of how traditional dishes can be reimagined, bringing together flavors from different cultures while remaining accessible for home cooks.

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