Sprouts that even the haters might love, braised in a miso butter and honey glaze, plus a vegetarian main course of cabbage stuffed with mushrooms, onions and chestnuts
This is an impressive vegetarian centrepiece inspired by a recipe in an old book called Moldovan Cuisine, in which the cabbage is braised in stock. I prefer steaming cabbages, especially if using the tender sweetheart (AKA pointed) variety. If your cabbage is very big, you may need to steam it for a little longer than the recipe states: use your instinct here. The filling can be made in advance and frozen, then thawed before being stuffed into the cabbage.
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