Thomasina Miers' Stuffed Cabbage in White Wine and Jalapeño Escabeche
Thomasina Miers, the celebrated chef and food writer, has crafted a delightful recipe for stuffed cabbage that combines warm spices with a light escabeche. This dish is inspired by her travels in Mexico and a memorable meal at Nicos in Mexico City. Currently, Miers expresses a particular fondness for cabbage, making it the ideal wrap for a picadillo filling.
The Inspiration Behind the Dish
Miers shares her long-standing love for stuffed vegetables, tracing back to her youth when she discovered a recipe for stuffed aubergines in her mother's old cookbook. She cooked it repeatedly, and later, influenced by Delia Smith's techniques in the 1990s, she expanded to peppers and tomatoes. Despite the technique falling out of fashion, Miers remained loyal, quietly stuffing various vegetables, often inspired by Mexican cuisine. Today's recipe draws from a delicious tongue in escabeche she once enjoyed, highlighting cabbage's versatility.
How to Prepare the Stuffed Cabbage
You can prepare the Oaxacan-style picadillo filling up to a day in advance, as the flavors deepen overnight. The recipe serves 4-6 people and requires about 10 minutes of preparation and 1 hour 10 minutes of cooking time.
Ingredients:
- Salt and black pepper
- 1 medium savoy cabbage
- 6 tbsp olive oil
- 500g pork mince
- 1 large onion, peeled and finely chopped
- 2 celery sticks, trimmed and finely diced
- 1 tsp ground allspice
- 2 tsp ground cumin
- 100g raisins
- 3 garlic cloves, peeled and crushed
- 2 400g tins whole plum tomatoes
- 1 tbsp chipotle en adobo, or smoky harissa
- 1 tbsp apple cider vinegar
- 3 tsp runny honey
- 50g pine nuts, toasted
- 1 jalapeño, stalk discarded, flesh finely chopped
- 300ml white wine
Method:
- Bring a large pan of salted water to a boil. Cut away the cabbage stem and separate 15-16 leaves. Shred half of the remaining cabbage and reserve the other half for future use.
- Blanch the whole cabbage leaves in the simmering water for 3-4 minutes, then drain and set aside. Save the cooking water for the rice if desired.
- Heat a casserole on medium-high, add half the oil, and stir-fry the pork for 7-8 minutes, breaking it into small pieces. Season generously.
- Add onion and celery, cook for 7-8 minutes, then mix in spices, raisins, and garlic for 5 minutes.
- Stir in tomatoes, breaking them up, then add chipotle en adobo, vinegar, 1 tsp honey, and pine nuts. Simmer gently.
- In the empty cabbage pan, heat a splash of oil, fry shredded cabbage and jalapeño for 5 minutes, then add wine and remaining honey. Simmer for 5 minutes, season, and transfer to a baking dish.
- Shave the thick ribs from blanched leaves, fill each with 2-3 tablespoons of pork mix, roll up, and tuck in ends. Arrange on top of the escabeche, drizzle with remaining oil, and bake for 20 minutes.
Buttered Dill and Pea Rice
This side dish complements the cabbage rolls perfectly, with dill, butter, and lemon creating a magical combination enhanced by sizzled garlic.
Ingredients:
- 300g long-grain rice
- 600ml vegetable stock or water
- Salt and black pepper
- 70g unsalted butter
- 2 garlic cloves, peeled and grated
- 220g frozen peas
- 1 large bunch dill, finely chopped
- Juice of ½ lemon
Method:
- Rinse the rice, cover with stock or water, season, and bring to a boil. Simmer according to packet instructions, then cover and reduce heat to low for the final 10 minutes.
- Melt butter in a saucepan, add garlic, and fry until fragrant and translucent.
- Once rice is cooked, stir in peas, dill, garlic butter, and lemon juice. Cover for 5 minutes, then fluff with a fork and serve.
This recipe showcases Miers' innovative approach to Mexican-inspired cuisine, offering a hearty and flavorful meal that celebrates seasonal vegetables and aromatic spices.
