Miso Braised Red Cabbage
A simple cabbage recipe for an impressive side dish.
Substitutes:
- No red cabbage? Use any cabbage for this recipe.
- Vegan? Use vegan butter instead.
- No olive oil? Use sesame oil instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4
Ingredients:
½ red cabbage (shredded )
2 tbsp olive oil
2 tbsp unsalted butter
1 garlic clove (grated )
1 tsp ginger (grated )
1 tbsp miso paste
Recipe:
Add all of the ingredients into a large saucepan and place over a medium heat. Toss well to coat and cook for 5–7 minutes, stirring occasionally, until the cabbage begins to soften and shrink.
If the pan looks dry, add a tablespoon or two of water to help the miso dissolve and create a light braising liquid.
Cover the pan and cook for another 5–7 minutes, stirring once or twice, until the cabbage is tender but still vibrant and slightly silky.
Taste and adjust (miso usually adds enough salt). Serve warm as a side dish or spoon over rice, noodles, or alongside roasted vegetables. Enjoy!
How to store
Store in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 2 months.
