Name: Miso Butter Red Cabbage
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 Servings
Ingredients: white beans: 1/2 cup; quinoa, cooked: 1/2 cup; extra-virgin olive oil: 1-2 Tbsp; salt: to taste,; sumac: to taste,; yukon gold potatoes: 400 grams; milk of choice: 2 Tbsp; salt and pepper; vegetable oil: 2-3 Tbsp; red cabbage: 1/2 head of; vegetable broth: 1/2 cup; butter, room temperature: 1/3 cup; miso paste: 2 Tbsp; soy sauce: 1 tsp; garlic: 2 cloves

Ingredients

Crispy Beans & Quinoa

1/2 cup white beans

1/2 cup quinoa, cooked

1-2 Tbsp extra-virgin olive oil

to taste, salt

to taste, sumac

optional

Mashed Potatoes

400 grams yukon gold potatoes

2 Tbsp milk of choice

salt and pepper

Miso Butter Cabbage

2-3 Tbsp vegetable oil

1/2 head of red cabbage

1/2 cup vegetable broth

1/3 cup butter, room temperature

2 Tbsp miso paste

1 tsp soy sauce

2 cloves garlic

Directions

Imagine a dish that wraps you in warmth and comfort, where every bite is a perfect harmony of flavors. This vibrant red cabbage is braised until tender in a rich miso butter sauce. The miso lends a deep umami complexity, while the butter adds a silky richness, transforming the cabbage into something both savory and subtly sweet. This medley is served over a bed of creamy mashed potatoes, creating a base that soaks up all those delicious flavors. The combination of the earthy cabbage and comforting potatoes is simply irresistible – a satisfying balance of texture, taste, and richness. Each forkful is a cozy, indulgent journey, perfect for any occasion.

This dish is deliciously satisfying on its own, and a perfectly filling main course. However, if desired, there are several ways to bump up the protein content. My recipe includes some crispy beans and quinoa, but some other ideas are to: sprinkle over some hemp hearts; mix hummus into the mashed potatoes; skip the potatoes and serve over quinoa; add a protein such as chicken on the side.

Steps

1 Done	Prepare ingredients: cut washed potatoes into small chunks, slice red cabbage into 4 wedges and do not core them
2 Done	Crispy Beans & Quinoa Preheat oven to 350F. Add beans and quinoa to a parchment paper-lined baking sheet, drizzle over olive oil and sprinkle with salt and sumac (optional). Mix to coat, then bake for 25 min or until crispy.
3 Done	Mashed Potatoes Add diced potatoes to a pot of cold, salted water, bring to a boil. Boil potatoes for 25 minutes or until fork tender. Mash until creamy (I use a handheld electric mixer) with a dash of milk, season with salt and pepper to taste.
4 Done	Miso Butter Cabbage Heat vegetable oil in a large pan over medium heat until shimmering. Sear cabbage carefully (5 minutes per side) until nicely browned.
5 Done	Add vegetable broth and simmer until reduced by 1/2. Meanwhile, mix butter, miso, soy sauce, and minced garlic until well combined.
6 Done	Spoon the butter mixture around the pan (increase heat if needed). Baste the wedges with the butter mixture until caramelized and tender (if a knife slides in and out without sticking, they're done).
7 Done	Spoon a generous amount of potatoes onto four plates, placing one cabbage wedge on each. Spoon the extra butter over the wedges, and sprinkle with crispy beans and quinoa. Enjoy!