Braised Cabbage & Garlic 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 savory 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!
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!