ROASTED CABBAGE STEAKS WITH MISO MASH
Don’t knock roasted cabbage until you’ve tried it – it’s sticky and wonderfully moreish. Paired with miso mash, it makes for a really gorgeous plate of food.
Ingredients
- 2 tbsp toasted sesame oil
- 2 tbsp maple syrup
- 2 tbsp soy sauce
- 1 garlic clove grated
- 1 savoy cabbage
- 500 g potatoes peeled & cubed (I like King Edwards for mashing)
- 1 tbsp white miso paste
- dash of milk (I use oat milk)
- sea salt
- to serve: green veg, sesame seeds
Instructions
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Preheat the oven to 180°c (fan-assisted)/390°f/gas 6.
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Combine the toasted sesame oil, maple syrup, soy sauce and garlic in a small bowl.
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Chop the cabbage into quarters through the root, so that each wedge stays together. Place on a baking tray and drizzle over the marinade. Use your hands to rub the marinade into each wedge of cabbage, then roast for 25-30 minutes, turning the cabbage halfway through, until sticky and slightly charred on the edges.
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Meanwhile, you can 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 the miso paste and a dash of oat milk. Mash until completely smooth, then season with salt, if you think it needs it.
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Serve the cabbage steaks with the mash, green veg and drizzled with any sauce left in the tray. Finish with a sprinkling of sesame seeds.
I have plenty more vegan dinner recipes here on Georgie Eats. Like this one: Butternut Squash & Spinach Lasagne.
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