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Cabbage with miso and beetroot mash
45 m active | 1 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 367
  • Fat about 20g
  • Carbohydrates about 32g
  • Protein about 9g
This is needed
This is needed for 4 people
  • 1 tbsp miso paste
  • olive oil for frying
  • 1 kg white cabbage, cut into wedges
  • 0.5 tsp salt
  • a little pepper
  • 2 tbsp lemon juice
  • 1.5 dl vegetable bouillon
Beetroot mash
  • 600 g beetroots, peeled, chopped
  • 200 g mealy potatoes, peeled, chopped
  • salted water, boiling
  • 2 tbsp olive oil
  • salt and pepper to taste
Green miso sauce
  • 2.5 dl soya cream
  • 1.5 tbsp miso paste
  • 1 bunch coriander, roughly chopped
  • 1 garlic clove, squeezed
  • 1 bunch flat-leaf parsley, roughly chopped
  • 0.5 bunch Thai basil, roughly chopped
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And that's how it's done
And that's how it's done
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.
To cook in the oven
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.
Beetroot mash
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.
Green miso sauce
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.