Embrace the wholesome goodness of plant-based cuisine with today’s meat-free dish – braised kale and cabbage with miso mushrooms.
Kale and cabbage, the star ingredients of this dish, are nutritional powerhouses. Kale is renowned for its exceptional nutrient density, boasting high levels of vitamins A, C, and K, as well as fibre and antioxidants. It supports cardiovascular health, aids digestion, and contributes to overall well-being.
Cabbage, on the other hand, is rich in vitamins C and K, as well as antioxidants, and provides anti-inflammatory benefits, aids in digestion, and promotes a healthy immune system.
Enhancing the dish further, the miso mushrooms bring a burst of savoury umami flavour. Miso, a fermented soybean paste widely used in Japanese cuisine, not only adds depth and complexity to the mushrooms but also offers probiotics that promote gut health and boost the immune system.
Additionally, mushrooms are a fantastic source of vitamins, minerals, and antioxidants, making them a valuable addition to any plant-based meal.
Recipe compliments of South African Mushroom Farmers’ Association.
Ingredients
For the braise
- 1 onion diced
- 2 cloves gloves minced
- 4 heads green baby cabbage sliced
- 1 bunch kale stems stripped & leaves sliced roughly
- 375 ml vegetable stock
For the mushrooms
- 2 tbsp red miso paste
- 2 tbsp hot water
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 2 cloves garlic minced and mashed into a paste
- Pinch chilli flakes
- 400 g portabellini mushrooms whole
To serve
- Salt and pepper to taste
- Olive oil for cooking
Method
- Preheat oven to 200˚C.
- Using a very large sauté pan, (the veg will cook down) heat a drizzle of olive oil. Add the onion with a pinch of salt and cook until soft. Add the garlic and cook until fragrant. Add the cabbage and sauté until it begins to soften then add the kale.
- Pour in the vegetable stock and simmer gently to braise the veg until very tender and juicy. Season to taste.
- Mix miso paste and hot water together in a medium sized bowl until smooth. Add the sesame oil, soy sauce, garlic and chilli flakes. Mix well.
- Using a pastry brush, brush the mixture all over the portabellinis.
- Place on a baking tray and bake for about 7 minutes until tender, depending on their size.
- When the kale and cabbage is beautifully soft and the stock has reduced, plate onto a serving platter.
- Top with the sticky roasted miso mushrooms.
- Serve as a fabulous side dish or a vegetarian main along with some whole grains or legumes.
