The Stables Miso-Roasted Hispi Cabbage 21 December 2023

Ingredients

Serves 4

• x2 hispi cabbage

For the miso marinade

•  50g fresh ginger (peeled)
• 40ml sesame oil
• 10ml apple cider vinegar
• 23g dark or red miso paste
• 10g Dijon mustard
• 40ml vegetable oil
• 40ml water

For the miso aioli

• 14g Dijon mustard
• 21g sherry vinegar
• 23g dark or red miso paste
• 70g pomace oil
• 211g vegetable oil
• 70g aquafaba (drained chickpea water)
• x1 garlic cloves (crushed)

For the pickled shallots 

• 50ml white wine vinegar
• 50g caster sugar
• 100ml water
• 2g star anise
• 2g black peppercorn
• 200g banana shallots

For the crispy roasted chickpeas

• 300g cooked chickpeas
• 3g paprika
• 3g ground cumin
• 3g table salt
• 1g ground black pepper

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.