Shredded sugarloaf cabbage with burrata and spiced butter

I love this dish. It came about as a mistake, trying to do a version of stuffed cabbage. I use sugarloaf cabbage because of its conical shape, sweet taste and soft texture, but if it isn’t available, you could use a small savoy cabbage. To add a little further edge to this dish, try grating some winter black truffle over it… YUM!