Braised pointed cabbage with miso and beetroot mash
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- olive oil
- 1 kgpointed cabbage
- 1 tbspmiso paste
- ½ tspsalt
- a littlepepper
- 2 tbsplemon juice
- 1 ½ dlvegetable bouillon
- 600 gbeetroots
- 200 gmealy potatoes
- salted water
- 2 tbspolive oil
- salt and pepper to taste
- 2 ½ dlsoya cream
- 1 ½ tbspmiso paste
- 1garlic clove
- 1 bunchcoriander
- 1 bunchflat-leaf parsley
- ½ bunchThai basil
Instructions
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.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.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.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.