Braised Cabbage & Butter Bean Mash
High-protein, fiber-rich, and packed with plant-based comfort!
This easy vegan dinner—is a protein-packed, nutrient-dense meal ready in just 30 minutes!
Tender cabbage is braised in a savoury miso-tamari sauce, while the creamy, garlicky butter bean mash delivers a rich, cheesy-like flavor.
Topped with pomegranate seeds and fresh herbs, this high-protein, fiber-rich dish is a healthy vegan recipe that’s wholesome, satisfying, and bursting with umami goodness!
- Prep 10 mins
- Cook 20 mins
- Total 30 mins
- Makes for 2 people
Ingredients:
½ Savoy cabbage (medium)
1 tsp of olive oil
1 tsp of black pepper
Cabbage sauce:
- 1 garlic clove, grated
- 1 thumb-sized piece of fresh ginger, grated
- 2 Tbsp tamari or soy sauce
- 1 Tbsp miso paste
- 1 tsp date syrup
- ½ tsp of Chilli Flakes (optional)
- Freshly cracked Black pepper, to taste
Butter Bean Mash:
- 1 jar (400g) cooked butter beans
- 4 cloves garlic, roasted
- ¼ cup nutritional yeast
- ½ lemon, zested and juiced
- 1 tbsp miso paste
- ½ tsp black pepper
- 2 Tbsp of Soy Milk (if necessary)
Garnish:
- Slices of chilli to taste
- A handful of pomegranate seeds
- A handful of coriander or parsley
About this recipe
I love how versatile cabbage is—you can use it in soups, stews, or even ferment it into sauerkraut and kimchi. But this recipe is a quick and delicious way to make it the star of your meal!
Braising the Savoy cabbage brings out its natural sweetness and enhances its rich, savoury flavour. The Asian-inspired glaze adds a big umami kick, making this dish simple yet incredibly flavorful.
The Butter Bean mash is a fantastic high-protein, fiber-rich alternative to mashed potatoes, offering the same creamy comfort. I use organic dried butter beans, soaked overnight and cooked in my Instant Pot, but canned or jarred beans work just as well. Roasted garlic takes it to the next level, and blending everything together makes it super easy.
Feel free to add any veggies you have on hand—I roasted some carrots for extra color and nutrients. And while I’ve been adding pomegranate seeds to everything lately, they truly shine here! Their sweet-tart freshness balances the deep umami flavours beautifully.
I hope you love this dish as much as we do! Let me know what you think—I’d love to hear your feedback.
Instructions step by step:
Step 1 – Prepare Garlic for Roasting
Preheat your oven to 180°C (360°F). Slice off the hard end of the garlic cloves, then place them in a small oven-safe dish or tray. Drizzle with a bit of olive oil and sprinkle with freshly cracked black pepper. Cover with a lid or kitchen foil, and roast for 15-20 minutes until soft and fragrant.
Step 2 – Prepare the Savoy Cabbage
Remove the outer leaves of the Savoy cabbage (save them for a soup or stew), then wash the cabbage thoroughly. Slice the cabbage in half, then cut each half into quarters. Sprinkle with freshly cracked black pepper and drizzle with 1/2 teaspoon of olive oil or any neutral oil of your choice.
Step 3 – Braise the Cabbage
Preheat a frying pan or cast iron pan over medium-high heat. Once hot, add the Savoy cabbage, placing the cut side down. Braise for 5 minutes on each side, allowing the cabbage to caramelize and develop rich, savoury flavour.
Step 4 – Prepare the Garlic-Miso Sauce
Grate the ginger and garlic. In a small bowl, combine the miso paste, date syrup, tamari, chili flakes (if using), and grated ginger and garlic. Whisk everything together until smooth. If needed, add a few splashes of water to achieve a smooth, pourable sauce—aim for a consistency that’s not too thick.
Step 5 – Turn the Cabbage
Once the cabbage has turned golden brown on the cut sides, carefully flip it onto its rounded side. Cover the pan and let the cabbage braise for another 2 minutes.
Step 6 – Add the Garlic, Ginger, and Miso Sauce
Pour the sauce over the Savoy cabbage wedges, making sure to cover the cut sides. Turn the wedges to ensure the sauce seeps into every nook and cranny. Let the cabbage glaze in the sauce for 2-4 minutes, allowing the flavours to meld.
Step 8 – Heat the Butter Bean Mash
Transfer the butter bean mash to a saucepan and warm it over low heat. Adjust the seasoning and texture by adding more lemon juice, soy milk, and pepper to taste, until it’s creamy and flavourful.
Step 9 – Serve
Spoon the butter bean mash onto each plate and top with a braised Savoy cabbage wedge. Drizzle with the cabbage sauce, then garnish with pomegranate seeds, sliced chili, and fresh coriander. For extra zing, add a few drops of lemon juice. Feel free to add extra veggies for more color and nutrients.
About these Ingredients:
Butter Bean: Full of protein, fiber, iron, folate, and magnesium, butter beans are a creamy, nutrient-packed addition to any dish. They offer a mild, slightly nutty flavor and a smooth texture, making them perfect for mash or pureed recipes. If you can’t find butter beans, you can use cannellini beans, navy beans, or chickpeas as an alternative.
Roasted Garlic: Roasted garlic becomes sweet, mellow, and nutty with a rich, caramelized flavor. It adds depth to dishes without the sharpness of raw garlic. Nutritionally, it offers antioxidants, vitamin C, and a range of compounds that support heart health and boost the immune system. If you’re short on time and prefer not to roast garlic, simply use 2 raw garlic cloves instead 4 roasted.
Nutritional Yeast: Nutritional yeast has a cheesy, savory flavor that’s perfect for adding depth to plant-based dishes. It’s a great source of protein and fiber. It also contains antioxidants that support immune health. If you don’t have nutritional yeast, you can substitute with Salt or omit.
Savoy Cabbage: Savoy cabbage has a mild, slightly sweet flavour with tender, crinkly leaves that soften beautifully when cooked. Its texture is more delicate than green cabbage, making it perfect for braising or sautéing. Nutritionally, it’s a powerhouse of vitamins C and K, as well as fiber and antioxidants that promote digestive and heart health. If you can’t find Savoy cabbage, green cabbage or Napa cabbage can be great substitutes. They’ll offer similar flavours and textures, though green cabbage tends to have a firmer texture than Savoy.
Garlic & Ginger: Ginger adds a warm, slightly spicy kick and natural sweetness, while garlic brings depth with its savoury, aromatic flavour. Together, they create a flavourful base for the sauce that complements the cabbage and beans. Using both ginger and garlic in the sauce not only enhances the flavour but also provides an immunity-boosting, anti-inflammatory punch to the dish.
Tamari or Soy Sauce: Tamari is a rich, savoury soy sauce alternative that’s traditionally brewed without wheat, making it a perfect gluten-free option. It has a deeper, milder flavor than regular soy sauce, with a slightly less salty taste, which enhances the umami in dishes. If you’re not avoiding gluten, you can easily substitute tamari with soy sauce for a similar flavour.
Miso Paste: Miso adds umami, saltiness, and a touch of sweetness from fermentation. It’s healthier than salt and great for gut health. If you don’t have it just omit or substitute with salt.
Date Syrup: Is a natural sweetener with a rich, caramel-like flavour, and it’s packed with nutrients like fiber, antioxidants, and minerals. It’s a healthier alternative to refined sugar and helps stabilize blood sugar levels. In this recipe, date syrup balances the savoury sauce, adding just the right touch of sweetness without overpowering the other flavours. If you don’t have it, you can substitute with maple syrup, any sweetener of choice, or skip it altogether.
Lemon: Lemon zest adds a fresh, citrusy aroma and vibrant flavour to the butter bean mash, while the juice provides a tangy, zesty kick that brightens the dish. Together, they help balance the creamy texture of the beans and add a refreshing contrast to the richness of the mash. Lemons are also packed with vitamin C, which supports immune health, skin health, and acts as a powerful antioxidant.
Pomegranate, Chilli and Coriander:
Pomegranate seeds add a burst of sweetness and a pop of color, while the chili brings a touch of heat and spice. Fresh coriander (or cilantro) offers a refreshing, herby flavour that complements the richness of the dish. Together, these ingredients elevate the flavour profile and add a vibrant contrast to the creamy mash and braised cabbage. If you don’t have pomegranate, you can substitute with extra lemon zest for a fresh, citrusy note. Feel free to swap coriander with other herbs like parsley or mint for a unique twist!
Braised Cabbage & Garlic Butter Bean Mash
Equipment
- 1 food processor or blender
- 1 skillet or shallow pan
- 1 oven proof dish or oven tray
Ingredients
- 1/2 a Savoy Cabbage medium
- 1 tsp of Olive Oil
- 1 tsp of Black Pepper
Cabbage Sauce
- 1 Garlic Clove - grated
- 1 Thumb of fresh Ginger - grated
- 2 Tbsp of Tamari or Soy Sauce
- 1 Tbsp of Miso paste
- 1 tsp of Date Syrup
- 1/2 tsp of Chilli Flakes optional
- Freshly cracked Black pepper to taste
Butter Bean Mash
- 1 jar or 400 gr of cooked Butter Beans
- 4 Cloves of Garlic roasted
- 1/4 cup of Nutritional Yeast
- 1/2 Lemon Zest and Juice
- 1 Tbsp of Miso Paste
- 1/2 tsp of Black Pepper
- 2 Tbsp of Soy Milk if necessary
Garnish
- a handful of Pomegranate seeds
- sliced chilli to taste
- a handful of Coriander or Parsley
Instructions
- Prepare Garlic for RoastingPreheat your oven to 180°C (360°F). Slice off the hard end of the garlic cloves, then place them in a small oven-safe dish or tray. Drizzle with a bit of olive oil and sprinkle with freshly cracked black pepper. Cover with a lid or kitchen foil, and roast for 15-20 minutes until soft and fragrant.
- Prepare the Savoy CabbageRemove the outer leaves of the Savoy cabbage (save them for a soup or stew), then wash the cabbage thoroughly. Slice the cabbage in half, then cut each half into quarters. Sprinkle with freshly cracked black pepper and drizzle with 1/2 teaspoon of olive oil or any neutral oil of your choice.
- Braise the CabbagePreheat a frying pan or cast iron pan over medium-high heat. Once hot, add the Savoy cabbage, placing the cut side down. Braise for 5 minutes on each side, allowing the cabbage to caramelize and develop rich, savoury flavour.
- Prepare the Garlic-Miso SauceGrate the ginger and garlic. In a small bowl, combine the miso paste, date syrup, tamari, chili flakes (if using), and grated ginger and garlic. Whisk everything together until smooth. If needed, add a few splashes of water to achieve a smooth, pourable sauce—aim for a consistency that's not too thick.
- Turn the CabbageOnce the cabbage has turned golden brown on the cut sides, carefully flip it onto its rounded side. Cover the pan and let the cabbage braise for another 2 minutes to soften and absorb the flavors.
- Add the Garlic, Ginger, and Miso SaucePour the sauce over the Savoy cabbage wedges, making sure to cover the cut sides. Turn the wedges to ensure the sauce seeps into every nook and cranny. Let the cabbage glaze in the sauce for 2-4 minutes, allowing the flavours to meld.
- Prepare the Butter Bean MashAdd all the butter bean mash ingredients to a blender, except for the soy milk. Blend until smooth and creamy. If the mash is too thick, add 1 tablespoon of soy milk and blend again until you reach the desired consistency.
- Heat the Butter Bean MashTransfer the butter bean mash to a saucepan and warm it over low heat. Adjust the seasoning and texture by adding more lemon juice, soy milk, and pepper to taste, until it's creamy and flavorful.
- ServeSpoon the butter bean mash onto each plate and top with a braised Savoy cabbage wedge. Drizzle with the cabbage sauce, then garnish with pomegranate seeds, sliced chili, and fresh coriander. For extra zing, add a few drops of lemon juice. Feel free to add extra veggies for more color and nutrients.
Notes
- Short on time? Skip roasting the garlic and use 2 raw cloves instead of 4 roasted.
- I roasted some carrots along with the garlic—feel free to add any veggies you have on hand!
- protein-packed |
- fiber-rich |
- beans |
- vegan |
- comforting
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