MISO RED CABBAGE, MASH & CRISPY BEANS
I really don't think red cabbage gets enough love. It's eaten at Christmas and maybe in the occasional slaw, but that's about it. This recipe will show you just how great it can be – you'll be having a red cabbage love affair!
Ingredients
- 500 g potatoes peeled & cubed
- dash of milk (I use oat milk)
- vegetable oil
- 1 red cabbage chopped into 8 wedges
- 50 ml vegetable stock
- 65 g plant-based butter softened
- 2 tbsp miso paste (red miso is best here)
- 2 garlic cloves grated
- salt
CRISPY BEANS
- 400 g can cannellini beans drained & rinsed
- 2 tbsp sesame oil
- 1 tsp soy sauce
- 1 garlic clove minced
Instructions
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Preheat the oven to 180°c (fan-assisted)/390°f/gas 6.
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Start with making the crispy beans. Dry the beans with a tea towel, then combine with the sesame oil, soy sauce, garlic and a pinch of salt in a bowl. Pour out into one even layer on a baking tray, then bake for 25-30 minutes, mixing halfway through, until golden and crispy.
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To make the mash, bring a large pan of salted water to the boil and add the potatoes. Cook for 12-15 minutes, or until the potatoes are very tender. Drain, then add a dash of oat milk and mash until completely smooth. Season to taste with salt.
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Meanwhile, heat a good glug of vegetable oil in a large frying pan over a medium-high heat. Add the wedges of cabbage and fry for 4-5 minutes each side, or until they are starting to brown (you may need to do this in two pans to avoid overcrowding). Pour in the stock and simmer until the liquid has evaporated.
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In a small bowl, combine the butter, miso paste and garlic. Spoon the mixture around the pan and cook for a further 4-5 minutes, turning the red cabbage wedges regularly, until caramelised and tender.
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Serve the miso red cabbage over the mash and drizzled with any sauce left in the pan. Finish with a sprinkling of the crispy beans.
Recipe Notes
After plating up, if you find you aren’t left with much liquid at the bottom of the pan to spoon over the cabbage and mash, add 50ml of water to the pan and scrape down the bottom and sides. Bring to a gentle simmer for 2-3 minutes, or until the sauce has thickened slightly, then taste and adjust the seasoning, if needed.
This Miso Red Cabbage & Mash is one of my favourite comfort meals. Another of my go-to’s is this Creamy Leek Pie.
This was REALLY good! I was pleasantly surprised how everything complimented each other in the dish! My cabbage fell apart while cooking but cabbage shreds were good too lol. Will make again!
One of my faves!
I’m trying to incorporate more meatless meals into my diet and this is a new favorite! It’s a comfort food with new, complex flavors and the end result is delicious. Thank you so much for sharing!
You’re welcome – thank you!!
G x
Thank you very much for the recipe, it was soooo good. It’s one of my favorite recipe 😊
I tried with white cabbage, it worked perfectly!
So glad you liked it!
G x
Amazing addition of the miso butter to the red cabbage. Really tasty and have recommended to friends to try.
Thank you so much – I love cooking this recipe in Winter!
G x