I was extremely apprehensive about making this dish, but it proved to be easier than I thought and was very tasty. I wasn’t sure what was meant in Step 1 by “slice through the base of the stem, so I just cored the head. Then, I used kitchen shears to snip away any remaining tough parts at the stem before filling the leaves. Step #2: Little turtle was right, I had to immerse the head into the boiling water several times so that, each time the outer leaves were done to just the right tenderness. I made the rice filling the night before and refrigerated it and I think that improved it – allowing the spices to blend better. Everyone enjoyed this dish, even the meat eaters among us.
Worcestershire sauce is NOT vegetarian as it contains Anchovies.