Miso Red Cabbage

30 mins
Serves 1
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Directions

  1. 1Preheat oven to 180°c (fan-assisted)/390°f/gas 6.
  2. 2Preheat oven to 180°c (fan-assisted)/390°f/gas 6.
  3. 3Preheat oven to 180°c (fan-assisted)/390°f/gas 6.
  4. 4Make crispy beans: Dry the beans with a tea towel, then combine with sesame oil, soy sauce, garlic, and salt. Pour into a baking tray, bake for 25-30 minutes, mixing halfway through, until golden and crispy.
  5. 5Make crispy beans: Dry the beans with a tea towel, then combine with sesame oil, soy sauce, garlic, and salt. Pour into a baking tray, bake for 25-30 minutes, mixing halfway through, until golden and crispy.
  6. 6Make crispy beans: Dry the beans with a tea towel, then combine with sesame oil, soy sauce, garlic, and salt. Pour into a baking tray, bake for 25-30 minutes, mixing halfway through, until golden and crispy.
  7. 7Make mash: Boil potatoes until tender. Drain, add oat milk and mash until smooth. Season with salt.
  8. 8Make mash: Boil potatoes until tender. Drain, add oat milk and mash until smooth. Season with salt.
  9. 9Make mash: Boil potatoes until tender. Drain, add oat milk and mash until smooth. Season with salt.
  10. 10Fry cabbage wedges in oil for 4-5 minutes per side until browned. Pour in vegetable stock and simmer until evaporated.
  11. 11Fry cabbage wedges in oil for 4-5 minutes per side until browned. Pour in vegetable stock and simmer until evaporated.
  12. 12Fry cabbage wedges in oil for 4-5 minutes per side until browned. Pour in vegetable stock and simmer until evaporated.
  13. 13Combine softened vegan butter, miso paste, and grated garlic. Add to pan with cabbage and cook for 4-5 minutes, turning until caramelized and tender.
  14. 14Combine softened vegan butter, miso paste, and grated garlic. Add to pan with cabbage and cook for 4-5 minutes, turning until caramelized and tender.
  15. 15Combine softened vegan butter, miso paste, and grated garlic. Add to pan with cabbage and cook for 4-5 minutes, turning until caramelized and tender.
  16. 16Serve red cabbage on creamy mash, drizzled with pan sauce and sprinkled with crispy beans.
  17. 17Serve red cabbage on creamy mash, drizzled with pan sauce and sprinkled with crispy beans.
  18. 18Serve red cabbage on creamy mash, drizzled with pan sauce and sprinkled with crispy beans.

Ingredients

  • 500 g potatoes
  • 500 g potatoes
  • 500 g potatoes
  • 1 dash milk
  • 1 dash milk
  • 1 dash milk
  • 0 vegetable oil
  • 0 vegetable oil
  • 0 vegetable oil
  • 1 red cabbage
  • 1 red cabbage
  • 1 red cabbage
  • 50 ml vegetable stock
  • 50 ml vegetable stock
  • 50 ml vegetable stock
  • 65 g vegan butter
  • 65 g vegan butter
  • 65 g vegan butter
  • 2 tbsp miso paste
  • 2 tbsp miso paste
  • 2 tbsp miso paste
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 0 salt
  • 0 salt
  • 0 salt
  • 400 g cannellini beans
  • 400 g cannellini beans
  • 400 g cannellini beans
  • 2 tbsp sesame oil
  • 2 tbsp sesame oil
  • 2 tbsp sesame oil
  • 1 tsp soy sauce
  • 1 tsp soy sauce
  • 1 tsp soy sauce

Equipment

ovenbaking traylarge pantea towellarge frying pansmall bowl
Miso Red Cabbage | Clip Recipe