Charred Cabbage & Brothy Beets with Rice
A nourishing rice bowl with a beetroot miso mushroom broth, topped with crispy hispi cabbage. This one is full of plant-based goodness.
Add to plan
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
Unlock Mob Premium
Did you like this recipe?
Leave a note
Notes (6)
A
Arushi R.
14 days ago
delicious! a bit time consuming (I charred an entire head of cabbage in batches to use it up) but worth it. used a mix of store-bought steamed and peeled baby beets + some from a can (pulsed in a food processor instead of grating) so the color wasn't as vibrant as fresh but taste-wise it was fab. served over wild rice. I love these soup-y recipes!
A
AysegüL Z.
a month ago
I love how this is a deconstructed Borschtsch recipe. Very delicious, loved that the cabbage was cooked seperately so the cabbage taste didn't overpower the broth. I topped it with a jammy egg :)
N
Naomi V.
2 months ago
Chloe never disappoints! Love this unexpected combo of foods, and I'm not usually a huge soup gurl. You can't really taste the beet, but not in a 'you can't taste it at all because something else covers it up' way. It's there but subtle. Recipe is pretty simple too!
Chloe R.
a month ago
·Chef
Thank you Naomi!! <3
A
Amica H.
4 months 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.
5 months ago
Wow this was just beautiful thanks so much for the recipe! So so comforting I could eat this everyday !
M
Molly R.
5 months ago
Cooked this tonight, was really yummy and just felt super wholesome, like a hug in a bowl!
Chloe R.
5 months ago
·Chef
so glad you liked it Molly! :)