Thomasina Miers’ recipe for stuffed cabbage in white wine and escabeche, with buttered dill and pea rice | Sunday best

I can’t get enough of cabbage right now, and it’s the perfect wrap for this warmly spiced picadillo filling I love stuffed vegetables. When I was young, I came across a recipe for stuffed aubergines in an old book of my mother’s and must have cooked it a score of times. Later, in the early 1990s and to the echoes of nouvelle cuisine, Delia Smith showed us how we could work similar magic with peppers and tomatoes. Then the technique went deeply out of fashion, but I stayed loyal, and continued...

By Thomasina Miers