Roasted soy and miso cabbage recipe
Roasted soy and miso cabbage, pickled vegetables and potatoes This recipe uses the most delicious sticky glaze to scorch the cabbage which is then served with an array of pickled vegetables and seasonal potatoes. A feast for the eyes as well as the taste buds – all for under 400 calories per portion! 2 pointed cabbages (such as sweetheart)10 new potatoes20g/¾oz dark soy sauce10g/⅓oz white miso paste50g/1¾oz runny honey 1 egg yolk 50ml/2fl oz rapeseed oil300g/10½oz white wine vinegar100g/3½oz white granulated sugar 5g salt 2 tsp mustard seeds 6 radishes, finely sliced1 carrot, shaved into thin slices using a vegetable peeler½ fennel bulb, finely slicedfresh herbs, to garnish (such as a mix of flatleaf parsley, tarragon and chervil) 2 pointed cabbages (such as sweetheart) 10 new potatoes 20g/¾oz dark soy sauce 10g/⅓oz white miso paste 50g/1¾oz runny honey 1 egg yolk 50ml/2fl oz rapeseed oil 300g/10½oz white wine vinegar 100g/3½oz white granulated sugar 5g salt 2 tsp mustard seeds 6 radishes, finely sliced 1 carrot, shaved into thin slices using a vegetable peeler ½ fennel bulb, finely sliced fresh herbs, to garnish (such as a mix of flatleaf parsley, tarragon and chervil) Method Cut the cabbages in half and wash under cold running water. Allow to drip dry. Cook the new potatoes in a saucepan of boiling salted water until tender (about 7–8 minutes). Drain and set aside to cool.Whisk the soy, miso, honey, egg yolk and oil together to make a thick glaze. Set aside. In a small saucepan mix the vinegar and sugar with 200ml/7oz water. Add the salt and mustard seeds. Bring to the boil and cook until the sugar has dissolved.Cut the new potatoes into bite-sized chunks. Mix with the radishes, carrots and fennel. Add the pickle liquor and mix well.Heat a little oil in a large frying pan over a medium heat. Add the cabbage halves cut-side down and fry gently until golden brown and tender to the touch or cooked through. Brush all over with the soy glaze and finish the cabbage under a hot grill for 2–3 minutes. (You will have some glaze leftover.)To serve, put a cabbage half in the centre of each plate. Spoon the pickled vegetables around them. Put a dollop of the glaze on the side for dipping. Garnish with fresh herbs. Cut the cabbages in half and wash under cold running water. Allow to drip dry. Cut the cabbages in half and wash under cold running water. Allow to drip dry. Cook the new potatoes in a saucepan of boiling salted water until tender (about 7–8 minutes). Drain and set aside to cool. Cook the new potatoes in a saucepan of boiling salted water until tender (about 7–8 minutes). Drain and set aside to cool. Whisk the soy, miso, honey, egg yolk and oil together to make a thick glaze. Set aside. Whisk the soy, miso, honey, egg yolk and oil together to make a thick glaze. Set aside. In a small saucepan mix the vinegar and sugar with 200ml/7oz water. Add the salt and mustard seeds. Bring to the boil and cook until the sugar has dissolved. In a small saucepan mix the vinegar and sugar with 200ml/7oz water. Add the salt and mustard seeds. Bring to the boil and cook until the sugar has dissolved. Cut the new potatoes into bite-sized chunks. Mix with the radishes, carrots and fennel. Add the pickle liquor and mix well. Cut the new potatoes into bite-sized chunks. Mix with the radishes, carrots and fennel. Add the pickle liquor and mix well. Heat a little oil in a large frying pan over a medium heat. Add the cabbage halves cut-side down and fry gently until golden brown and tender to the touch or cooked through. Brush all over with the soy glaze and finish the cabbage under a hot grill for 2–3 minutes. (You will have some glaze leftover.) Heat a little oil in a large frying pan over a medium heat. Add the cabbage halves cut-side down and fry gently until golden brown and tender to the touch or cooked through. Brush all over with the soy glaze and finish the cabbage under a hot grill for 2–3 minutes. (You will have some glaze leftover.) To serve, put a cabbage half in the centre of each plate. Spoon the pickled vegetables around them. Put a dollop of the glaze on the side for dipping. Garnish with fresh herbs. To serve, put a cabbage half in the centre of each plate. Spoon the pickled vegetables around them. Put a dollop of the glaze on the side for dipping. Garnish with fresh herbs. Recipe tips Feel free to use whatever seasonal vegetables are available for the pickled vegetables. The list above is just a guide – whatever you have in the fridge can be put into the pickle.