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Charred Cabbage & Brothy Beets with Rice

4.5
4
Notes
25 mins cook
A nourishing rice bowl with a beetroot miso mushroom broth, topped with crispy hispi cabbage. This one is full of plant-based goodness.
Chloe René

Chloe René

Charred Cabbage Brothy Beets with Rice
Serves
4
White Onion
Cooked Beetroot
Garlic Clove
Hispi Cabbage
Bay Leaf
Tomato Purée
Mushroom Stock
Apple Cider Vinegar
Unsalted Butter
Cooked Rice
Fresh Dill
White Miso
Soured Cream
Olive Oil

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    Notes
    (3)

    A
    Amica H.
    a month ago
    Really delicious! I wasn't sure how the flavour combinations would work but it was so yum. I would say make double the cabbage so there is a good amount of topping
    P
    Paul R.
    a month ago
    Wow this was just beautiful thanks so much for the recipe! So so comforting I could eat this everyday !
    M
    Molly R.
    2 months ago
    Cooked this tonight, was really yummy and just felt super wholesome, like a hug in a bowl!
    Chloe R.
    Chloe R.
    2 months ago
    ·
    Chef
    so glad you liked it Molly! :)

    Chloe René

    Chloe (@chlo_eat) takes inspiration from her diverse upbringing to create recipes and dishes influenced from cultures around the world. Despite her classical training, Chloe's philosophy in the kitchen revolves around simplicity and home-cooking. She firmly believes that the essence of a great meal lies in the quality of ingredients and the care put into their preparation. Instead of relying on complex and technical processes, Chloe prizes the art of letting ingredients shine through, enhancing their natural flavours with a delicate touch.

    Chloe René
    View Chef profile

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