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Miso-roasted hispi cabbage

Ingredients

Serves 4

For the miso marinade

For the miso aioli

For the pickled shallots 

For the crispy roasted chickpeas

Method

For the miso marinade

  1. Place the ginger, sesame oil, apple cider vinegar, miso paste, mustard and vegetable oil in a blender with 40ml of water and blitz until smooth.

For the miso aioli

  1. Blend the aquafaba, mustard, vinegar, garlic and miso together until smooth.
  2. Slowly drizzle in the vegetable and pomace oils until emulsified.

For the pickled shallots

  1. Slice the shallots thinly into rings and leave in a deep tray or mixing bowl.
  2. Put the white wine vinegar, sugar, star anise and peppercorn into a pan with 100ml water and bring to the boil. Once boiled, pour the liquid over the shallot rings, then cover and leave to cool.
  3. Once cooled, keep the shallots in an airtight container in the fridge.

For the crispy roasted chickpeas

  1. Drain and rinse the chickpeas, patting dry on a flat surface and removing any loose skin.
  2. Coat the chickpeas with salt, pepper and a drizzle of cooking oil and place evenly on a baking tray.
  3. Bake at 175 C for 40 minutes, tossing the chickpeas halfway through.
  4. Remove from the oven and sprinkle the chickpeas with cumin and pepper, then cook for a further 5-10 minutes. Once crispy, remove from the oven again and leave to cool at room temperature.

Now that you have made the miso marinade, aioli, pickled shallots and crispy roasted chickpeas, it’s time to put the dish all together with the roasted cabbage.

To make the roasted cabbage:

  1. Take off the outer leaves of the hispi cabbages then slice them into thin shreds.
  2. Deep fry the shredded cabbage leaves at 150 C until crispy and then leave them to cool on a kitchen towel to soak up the excess oil.
  3. Cut the hispi cabbages in half then generously marinate with the miso marinade, making sure the dressing covers each layer of the cabbage. For a richer flavour, leave the cabbage marinating overnight.
  4. Place the four cabbage halves on a baking tray and roast in the oven at 180 C for approximately 15 minutes.
  5. Serve the roasted cabbages with the miso aioli, crispy cabbage leaves, chickpeas and pickled shallots.
  6. Enjoy!

Don’t fancy cooking? You can still try our miso-roasted hispi cabbage when you book a table at The Stables this winter.

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