for 4 person

Cabbage

	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

How it's done

Cabbage

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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