Baked Savoy Cabbage with Miso Dressing and Puy Lentils

Serves 2

About this recipe

Baking savoy cabbage is a game changer! The sweet umami dressing pairs with the bitter green leaves perfectly and the puy lentils are a fantastic source of fibre. I tend to serve this with a piece of white fish simply baked in the oven, but alone this works as a light meal.

Miso is a great way of using a probiotic ingredient as a dressing and I also have some in the fridge to make a number of different dishes. Grab some!

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Ingredients :

  • ½ a Large savoy cabbage, quartered
  • 1 tbsp Olive oil /sesame oil 
  • Salt and pepper 

Miso Dressing

  • 50g Miso paste (white miso paste also works well ) or Gluten Free alternative
  • 40g Mayonnaise (vegan optional)
  • Juice of 1 lemon, roughly 50ml 
  • 1 clove Garlic, grated
  • Black pepper to taste 

To Serve

  • 10-15g Sesame seeds, toasted 
  • 250g Cooked puy lentils 
  • ½ tbsp Sesame oil 
  • 15g Spring onion, finely chopped

When quartering the cabbage keep the core in

Place the cabbage on a baking tray, drizzle with oil, season and bake at 200C  for 15 minutes until golden and just tender, a little ‘charred’ 

Mix the ingredients for  the miso dressing in a bowl

Build the bowls with a layer of puy lentils on the bottom

Place the baked cabbage pieces on top, drizzle with the dressing and  garnish with sesame seeds and spring onion


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Dinner, Lunch, Dairy Free, Gluten Free, Vegan, Vegetarian

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