Braised pointed cabbage with miso and beetroot mash

Braised pointed cabbage with miso and beetroot mash

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  • Preparation:
  • Total:
  • Serves: 4 persons

Ingredients

Instructions

  1. Step 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. Step 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. Step 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. Step 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.