Friday, 24 April 2015
Miso Braised Cabbage
Yes, I am aware, cabbage times are gone. After months of gale, showers and achromatic vegetables, Britain has eased into Spring. It's time for asparagus, for wild garlic, for morels - exciting produce and here I am still eating cabbage. Braised, too. Not even shredded and tossed with a zesty dressing served as a slaw in a spring picnic.
Cabbage is an all-year round vegetable, and when braised, it's just a very comforting dish. It's warm, it's hearty, it's comfort food for the winter but it's still like a hug even in the Spring. If you were to make this dish, please finely slice the cabbage. It just doesn't look that nice when it's all done without care, like here... I like it all all stewed down to a mush, served with a nice chop. This I ate as a stir-fry with rice essentially.
I should, however, take advantage of April's produce. Morels, for instance, have such a short season and by the end of May it's pretty much gone. They're a pain to clean though, just like other wild mushrooms so I may not get those in the next few days. I think I'll go for wild garlic. Maybe make a risotto, maybe a pesto. Mmmm.
1/2 head white cabbage, cored and finely sliced
1 onion, finely sliced
1 granny smith apple, roughly chopped
2 tbsp brown miso paste
2 tsp caraway seeds
1 tbsp white wine vinegar (add more at the end if you wish)
Sweat the onions in a heavy bottom pan with a good bit of olive oil. Don't color.
When softened, add the cabbage, caraway seeds, apple and vinegar. Whisk the miso paste into 1/2 cup of water and add that in as well. Bring to a simmer, then reduce the heat and put a lid on. Cook for about 30 minutes or until completely softened. Adjust seasoning and drizzle with some more olive oil before serving.