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Soy Braised Cabbage with Miso Mashed Potatoes

This comforting vegan dish combines Irish and Asian flavors. Mashed potatoes are whipped with miso paste and topped with perfectly charred, braised cabbage to create a unique, savory dish.
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Print Recipe
Total Time80 Mins
Prep Time20 Mins
Cook Time60 Mins
ServingsServes 4
Potato Type: Russet
Cuisine: AsianIrish
Prep Method: Mashed

Dish

Side DishMain Dish

Prep Time

20 Mins

Cook Time

60 Mins

Serving

Serves 4

Description

This comforting vegan dish combines Irish and Asian flavors. Mashed potatoes are whipped with miso paste and topped with perfectly charred, braised cabbage to create a unique, savory dish.

Ingredients

+

Miso Mashed Potatoes

  • 2.5 pounds Russet Potatoes, washed, peeled, and diced
  • 4 tablespoons Plant-Based Butter, softened
  • 1 cup Plant-Based Milk (soy, rice milk, oat, etc.)
  • 1 tablespoon White Miso Paste
  • Salt and Pepper, to taste
+

Soy Cabbage

  • 2 tablespoons (28 g) Olive Oil
  • 4 cups (1 qt) Vegetable stock
  • 2 tablespoons (30 g) Soy Sauce
  • 3 ounces Tomato Paste
  • 2 tablespoons (30 g) Garlic Paste
  • 2 teaspoons Salt
  • 2 teaspoons Pepper
  • 1 head of Green Cabbage, quartered
+

Garnishes

  • Furikake
  • Green Onions, sliced
  • Sesame Seeds

Preparation

  1. Preheat oven to 375°F (190°C).
  2. Peel your potatoes and cut them into uniform, 2-inch pieces to ensure they cook evenly.
  3. Add diced potatoes to a bowl of cold water and let them sit for a few minutes—you should see starch sink to the bottom of the bowl. Then rinse them 2-3 times until the water runs clear.
  4. Transfer your potatoes to a large stockpot and add enough cold water to cover them by about 1-2 inches.
  5. Over high heat, bring your pot to a boil and then reduce to a simmer. Cook the potatoes for 20-25 minutes until they are fork-tender and offer no resistance when pierced with a knife.
  6. While the potatoes are cooking, make your sauce by whisking together the vegetable stock, soy sauce, tomato paste, and garlic paste in a large bowl.
  7. Wash your cabbage and cut it into 4 equal wedges. Keep the core in to maintain the wedges’ structure when braised.
  8. Rub olive oil onto each wedge and season eat cut side with a sprinkle of salt and pepper.
  9. Lightly coat the bottom of a cast iron pan with neutral oil and nestle cabbage wedges into the pan.
  10. Put the cabbage under the broiler for about 5 minutes to get a nice char. Be sure to stay by the oven and watch the cabbage carefully, as it can easily burn.
  11. Remove the pan from the oven and let it cool slightly. Then, reduce the oven temperature to 375°.
  12. Pour the sauce mixture over the cabbage and pop the pan back into the oven for about an hour. The cabbage should be tender, and the liquid should be reduced by half.
  13. Once your potatoes are cooked, drain them in a colander and allow them to sit for 1-2 minutes to release steam.
  14. To mash the potatoes, use a ricer or food mill placed over another pot to catch the potatoes as you pass them through. You can also use a masher or whisk to mash them directly in the pot you used to boil them.
  15. Warm your plant-based milk and butter in a separate pot. Remove from the heat and stir in the miso.
  16. Gradually add your warmed miso milk mixture to the potatoes, gently folding them in with a rubber spatula. Keep the mashed potatoes warm until it’s time to serve.
  17. To plate, layer your miso mashed potatoes on the bottom and then nestle the soy braised cabbage wedges on top, pouring the sauce over the dish like gravy. Garnish with furikake, green onions, sesame seeds, and enjoy!

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Nutrition Facts Per Serving

Calories

510

Fat

23g

Sodium

1970mg

Cholesterol

30mg

Vitamin C

18.26mg

Carbohydrates

65g

Fiber

6g

Protein

10g

Potassium

1510mg

Sugar

9g

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