★★★★★ Rating

Miso Honey Red Cabbage

This miso honey stir-fried red cabbage is my version of braised red cabbage, but with an Asian twist. It has sweetness and citrus zing as well as a gentle umaminess thanks to the miso. Dried cranberries add texture and fruitiness, while salted peanuts provide crunch.A delicious side dish!

Dominique Woolf

FEEDS:
4

TAKES:
15

INGREDIENTS

Approx. 200g red cabbage (1/4 medium head)
2 spring onions, finely sliced
2 cloves of garlic, finely chopped
1 tbsp ginger (approx 6 cm),
grated Sea salt flakes
2 handfuls of dried cranberries
Large handful of salted peanuts
Juice of half a clementine

For the sauce:

1 1/2 tbsp white miso paste
2 1/12 tbsp honey or agave syrup
1 tbsp rice vinegar
1 tbsp light soy sauce
Juice of half a clementine

To serve

Spring onion, finely sliced

DIRECTIONS

Thinly slice the cabbage
Whisk together all the ingredients for the sauce and set aside.
Heat 1 tablespoon of oil in a large frying pan or work over a medium-high heat. Add the spring onion, garlic and ginger and stir-fry for a few seconds.
Add the cabbage and stir-fry for 3-4 minutes until starting to soften.
Pour in the sauce and coat well. Stir-fry for around 5 minutes until well coated and softened.
Stir through the cranberries and squeeze over the remaining clementine half.
Toss through the peanuts then sprinkle over the spring onions and serve.

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