CHARRED HISPI CABBAGE with Sesame-miso and Hazelnut Crumble
By Luiz Hara from The Japanese Larder Serves 4 | Prep 10 mins | Cook 6 mins
INGREDIENTS
• 2 small hispi or sweetheart cabbages
• 1-2 tbsp extra virgin olive oil, plus a little more for drizzling
For the sesame-miso sauce
• 100g (3½oz) Japanese nerigoma sesame paste or tahini paste (sesame paste)
• 100g (3½oz) white miso
• 100ml (3½floz) water
• 50ml (2floz) extra virgin olive oil
• 15ml (1 tbsp) lemon juice
For the hazelnut crumble
• 2 tbsp hazelnuts, toasted and chopped
• 2 tbsp white sesame seeds, toasted
• 1 tsp sea salt
METHOD
1 Preheat a non-stick griddle pan over a high heat until smoking hot.
2 Discard the outer leaves of the hispi cabbages, wash and cut them into equal quarters (so you have 8 in total).
3 Make the sesame-miso sauce by whisking all the sauce ingredients until completely smooth and the consistency of double (heavy) cream. If it is too thick, add a couple of tbsp of water.
READ MORE
Purchase options below
Find the complete article and many more in this issue of
Simply Vegan
-
Dec 2018
If you own the issue,
Login to read the full article now.
|
Single Issue - Dec 2018
|
|
|
€3.49
Or 349 points
|
|
|
Annual Digital Subscription
Only €
1.67 per issue
|
SAVE
52%
|
|
|
|
|
Monthly Digital Subscription
Only €
3.49 per issue
|
|
|
€3.49
Or 349 points
|
|
|
About Simply Vegan
Get set for the party season with our festive recipes, gift ideas and ethical fashion buys. If you're a new to veganism, follow our 10 genius hacks and find out how to cook a feast on a budget with Masterchef's Bill & Jack. Eating out? Don't miss our guide on where to go for brunch! We also taste test all the latest vegan pizzas, meet nutritionist Derek Simnett and show you how to make your own cruelty-free lip balm.