Chef Thomasina Miers shared a recipe for stuffed cabbage rolls filled with Oaxacan-style picadillo, served in white wine and jalapeño escabeche alongside buttered dill and pea rice. The dish, inspired by flavors from Mexico City, requires approximately 1 hour 10 minutes to prepare and cook and serves 4-6 people.
Otto Beta
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Chef Thomasina Miers shared a recipe for stuffed cabbage rolls filled with Oaxacan-style picadillo, served in white wine and jalapeño escabeche alongside buttered dill and pea rice. The dish, inspired by flavors from Mexico City, requires approximately 1 hour 10 minutes to prepare and cook and serves 4-6 people.