Duncan cabbage stuffed with pork, pickled mushrooms and Welsh truffle.

Many years ago, I ate a cabbage dish by Chef Julien Royer at Claudine in Singapore, and it shifted something in me. It proved that with real care, technique and genuine respect, humble ingredients can become extraordinary.⁠

You don't need a prime cut of meat or a piece of fish to make something remarkable. Something as simple as a cabbage can be the main event if treated properly.

In this recipe, I have caramelised Duncan cabbage until it's deeply golden and sweet, then stuffed it with pork, braised low and slow, and finished with pickled mushrooms and Welsh truffle. It's layered with umami, still has just enough bite, and wastes absolutely nothing. A proper winter dish. One I could genuinely eat every single day.

It's the kind of cooking I love most. Honest, considered, and far more satisfying than anything that relies on an expensive ingredient to do the work for it.

I’ve filmed the full recipe so you can make it at home.

Watch it now on my YouTube channel.