The humble cabbage takes centre stage in this British-meets-Japanese dish from chef Charlie Tayler. Gently cooked in beef fat before being lightly charred gives the brassica a distinctive meatiness, which is then bolstered by a British take on teriyaki made with stout and honey. A beautiful recipe which elevates seasonal vegetables in a unique, deeply flavourful way.
See the full recipe here: https://www.greatbritishchefs.com/recipes/cabbage-wasabi-teriyaki-recipe

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