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;