Braised pointed cabbage with miso and beetroot mash

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Ingredients

• olive oil
• 1 kg pointed cabbage
• 1 tbsp miso paste
• 0.5 tsp salt
• a little pepper
• 2 tbsp lemon juice
• 1.5 dl vegetable bouillon
• 600 g beetroots
• 200 g mealy potatoes
• salted water
• 2 tbsp olive oil
• salt and pepper to taste
• 2.5 dl soya cream
• 1.5 tbsp miso paste
• 1 garlic clove
• 1 bunch coriander
• 1 bunch flat-leaf parsley
• 0.5 bunch Thai basil

Steps

1. Heat the oil in a frying pan. Rub the miso into the slices of cabbage, season. Fry (cut side down) for approx. 3 mins. per batch until golden brown, adding a dash of oil to the pan if necessary. Pour in the lemon juice and stock, bring to the boil. Return the cabbage slices to the pan.
2. Cover and roast for approx. 45 mins. in the centre of an oven preheated to 180°C. Remove the lid, drizzle the cooking liquid over the cabbage, cook (uncovered) for approx. 20 mins.
3. Boil the beetroot and potatoes in boiling salted water for approx. 30 mins. until soft, drain. Puree the vegetables with the olive oil until smooth, season.
4. Heat the soya cream in a pan. Stir in the miso and garlic, simmer for approx. 5 mins. Add the herbs, puree until very smooth. Plate up the cabbage slices with the beetroot mash and miso sauce.