The Glasshouse
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In time for Veganuary, our wonderful chefs at The Stables have spilled the beans (or should we say cabbage?) on how to create the delicious miso-roasted hispi cabbage from our winter menu. Try the recipe below!
Serves 4
For the miso marinade
For the miso aioli
For the pickled shallots
For the crispy roasted chickpeas
For the miso marinade
For the miso aioli
For the pickled shallots
For the crispy roasted chickpeas
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:
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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