Brasserie Zentral chef/co-owner Russell Klein reached back to his grandmother's cooking, landing on a loving shout-out to stuffed cabbage. The slow-braised veal that was a staple of his grandmother's recipe was replaced with chewy kamut berries tossed in an herb-infused oil. The dish is finished by a bright San Marzano tomato sauce punched with a shot of the bar's house-made sweet-and-sour mix. 505 Marquette Av. S., Mpls.; 612-333-0505; zentral-mn.com
More from Star Tribune
More from Star Tribune
More from Star Tribune
More from Star Tribune
More from Star Tribune
More from Star Tribune
More from Star Tribune
More From Star Tribune
More From Variety
Variety
Star Tribune 2025 Camp Guide entry form
Include your camp in our free annual summer camp guide.
Variety
Streetscapes
Star Tribune writers showcase Minnesota architecture.
Variety
Critics' picks: The 12 best things to do and see in the Twin Cities this week
Critics' picks for entertainment in the week ahead.
6 new foods worth trying at a Timberwolves game
Deep-fried puffy tacos, dough 'knots' and s'mores ice cream sandwiches scored high on our list.
The pandemic made writer Kate DiCamillo realize, 'I'm not going to get through this unless I have a fairy tale to write'
LOCAL FICTION: Featuring stories within stories, she'll discuss the book at Talking Volumes on Tuesday.