# Miso Red Cabbage

- Servings: 1 servings
- Total time: 30 min
- Cuisine: Japanese
- Category: Side
- Language: en

## Ingredients

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

## Instructions

1. Preheat oven to 180°c (fan-assisted)/390°f/gas 6.
2. Make 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.
3. Make mash: Boil potatoes until tender. Drain, add oat milk and mash until smooth. Season with salt.
4. Fry cabbage wedges in oil for 4-5 minutes per side until browned. Pour in vegetable stock and simmer until evaporated.
5. Combine softened vegan butter, miso paste, and grated garlic. Add to pan with cabbage and cook for 4-5 minutes, turning until caramelized and tender.
6. Serve red cabbage on creamy mash, drizzled with pan sauce and sprinkled with crispy beans.

## Equipment

- oven
- baking tray
- large pan
- tea towel
- large frying pan
- small bowl

## Source

- Original video: https://www.instagram.com/reel/CyiRXKfqMCW/?igshid=MXczNXdzYjV4aXV6dQ%3D%3D
- Recipe page: https://www.cliprecipe.com/recipe/0e542358-7579-4e58-a0f9-c094092fc7ec
- Extracted: 2024-11-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt