Braised kale and cabbage with miso mushrooms

When the days cool down, the food you eat can make a big difference to how you eat. We want more stews, warm bowls of soup and sides with a kick of heat. Whether you want a vegan- and vegetarian-friendly meal or a warm side dish for your roast, we’ve got you covered. This braised kale and cabbage with miso mushrooms dish is definitely going to get you cooking outside of the box and into a heartwarming area of dishes you never though were possible.

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Braised kale and cabbage with miso mushrooms tips

The kale in the recipe of course has lots of Vitamin K and iron while the mushrooms add to the meaty texture while providing you with great fibre. The miso paste along with the dash of chili flakes add that spicy kick that warm you up for a cool winter night. The cabbage, mushrooms and kale have such different textures, meaning every bite is a party of flavours and textures all in one go. It can be enjoyed as a side dish or vegetarian meal.

ALSO READ: Buttermilk flapjacks with crispy bacon and corn

Combine a whole host of healthy ingredients and cuisines with this Braised kale and cabbage with miso mushroom dish any day of the week.

Braised kale and cabbage with miso mushrooms recipe

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Recipe by South African Mushroom Farmers’ Association Course: Main, SidesCuisine: South AfricanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Total time

45

minutes

Ingredients

• For the braise

• 1 1 onion, diced

• 2 cloves 2 garlic, minced

• 4 heads 4 green baby cabbage, sliced

• 1 bunch 1 kale, stems stripped & leaves sliced roughly

• 375 ml 375 chicken or vegetable stock

• For the mushrooms

• 2 tbsp 2 red miso paste

• ±2 tbsp ±2 hot water

• 1 tbsp 1 sesame oil

• 1 tbsp 1 soy sauce

• 2 cloves 2 garlic, minced and mashed into a paste

• 1 pinch 1 chilli flakes

• 400 g 400 portabellini mushrooms, whole

• Extras

• salt and pepper, to taste

• olive oil, for cooking

Method

• Preheat oven to 200˚C.
• Using a very large sautépan, (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 or about 1 minute.
• Add the cabbage and sauté until it begins to soften then add the kale. Pour in the chicken 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 wholegrains or legumes.

Notes

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