Cabbage with miso and beetroot mash

Total: 1 hr 50 Min. | Active: 45 Min.
vegan, lactose-free, healthy and balanced
Nutritional value / person: 367 kcal
, Fat: 20 g
, Carbohydrate: 32 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


olive oil for frying
1 kg white cabbage, cut into wedges
1 tbsp miso paste
½ tsp salt
a little pepper
2 tbsp lemon juice
1 ½ 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 ½ dl soya cream
1 ½ tbsp miso paste
1 garlic clove, squeezed
1 bunch coriander, roughly chopped
1 bunch flat-leaf parsley, roughly chopped
½ bunch Thai basil, roughly chopped
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How it's done

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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.

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