Turn the humble cabbage into a delicious dish that’s high in protein and jam packed full of flavours and textures. Serve with a side of rice for a complete meal
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Serves
2
Hispi Cabbage
Flaky Salt
White Miso
Tahini
Sesame Oil
Rice Wine Vinegar
Silken Tofu
Chive
Crispy Chilli Oil
Toasted Sesame Seed
Serves
2
Hispi Cabbage
Flaky Salt
White Miso
Tahini
Sesame Oil
Rice Wine Vinegar
Silken Tofu
Chive
Crispy Chilli Oil
Toasted Sesame Seed
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Step 1.
Preheat the oven to 220°C. Cut the cabbage into four wedges and drizzle with olive oil, salt and pepper and rub it all over the wedges.
Step 2.
Place on a baking sheet and roast for 15 mins. Remove from the oven, cover with silver foil and turn the oven down to 200°C. Return the covered cabbage to the oven and cook for another 10-15 mins, until soft enough to poke a toothpick easily through the thickest part.
Step 3.
Meanwhile, make the sesame whipped tofu. Add the sesame oil, salt, miso, tahini, rice wine vinegar and well-drained silken tofu to a blender. Blend until smooth and pop in the fridge to set a little until you need it.
Step 4.
Finely chop the chives and add to a bowl with the sesame seeds and a little salt and pepper.
Step 5.
To serve, spread the whipped tofu onto a large plate and layer over the cabbage. Top with more whipped tofu, crispy chilli oil, and sesame chives.
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