Ingredients
Scale
- 3–4 thick wedges of cabbage
- ½ chili pepper, sliced
- 3 garlic cloves
- 2 tbsp cooking oil
- 4 tbsp butter
- 1 sprig rosemary
- 5–6 sprigs thyme
- 1 dl (⅓ cup) white wine
- 2 ½ dl (1 cup) hot stock
- 2 tbsp miso paste
- 250 g (14 oz) white beans
- Salt, to taste
Instructions
- Heat the cooking oil in a deep frying pan with a lid. Sear the cabbage wedges until golden brown on both sides.
- Add the butter, sliced chili pepper, garlic cloves, rosemary, and thyme. Let sauté for a few minutes until fragrant.
- Pour in the white wine and allow it to reduce slightly.
- Mix the miso paste with the hot stock until fully dissolved. Add the mixture to the frying pan and bring to a gentle simmer.
- Add the white beans, cover slightly with a lid, and let simmer for 15-20 minutes, or until the cabbage is tender and the sauce has reduced a bit.
- Season with salt to taste and serve.
- Prep Time: 10 minutes
- Cook Time: 30 minutes