health
March 10, 2026
Thomasina Miers’ recipe for stuffed cabbage in white wine and escabeche, with buttered dill and pea rice
I can’t get enough of cabbage right now, and it’s the perfect wrap for this warmly spiced picadillo filling
TL;DR
- Prepare a Oaxacan-style picadillo filling with pork mince, spices, raisins, tomatoes, and chipotle en adobo.
- Blanch large savoy cabbage leaves and use them to wrap the picadillo filling.
- Arrange the stuffed cabbage rolls on a bed of shredded cabbage and jalapeño escabeche in a baking dish and bake.
- Serve the stuffed cabbage with buttered dill and pea rice, made with long-grain rice, vegetable stock, peas, dill, and lemon juice.
Continue reading the original article