Miso-braised red cabbage
Serves: 6-8
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham
Miso-braised red cabbage
Aromatic Asian flavours make a change from traditional red cabbage. This is great in sandwiches instead of coleslaw, or in bubble and squeak the next day
Serves: 6-8
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
131Kcal
Fat
4gr
Saturates
2gr
Carbs
17gr
Sugars
16gr
Fibre
6gr
Protein
3gr
Salt
1gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 25g butter
- 1 red onion, finely sliced
- 20g grated root ginger
- 60ml rice vinegar
- 3 tbsp light brown sugar
- 2 tbsp tamari or soy sauce*
- 1 tbsp white miso*
- 1 red cabbage, finely shredded (about 850g)
- 2 spring onions, finely sliced
- ¼ tsp sesame oil
- ½ tsp sesame seeds, toasted
Step by step
- Melt the butter in a large, deep lidded pan and add the onion and ginger. Sauté for 4-5 minutes until softened but not coloured.
- Stir in the rice vinegar, brown sugar, tamari or soy sauce and the white miso, followed by the shredded cabbage. Bring to a simmer then reduce the heat to low, cover and cook for 50-55 minutes until the cabbage is tender. Stir often to avoid the bottom of the pan catching, and add splashes of water if the mixture gets dry.
- Uncover the pan and stir through half of the spring onions and all of the sesame oil, seasoning with black pepper and just a little salt to taste. Transfer to a serving platter then garnish with the remaining spring onions and the sesame seeds. *Use tamari, not soy, if gluten-free, and check your miso is suitable.
