Looking for a plant-based dish that’s as delicious as it is easy? Cook along with award-winning chef Sophia Roe as she prepares her mouthwatering recipe for braised cabbage with ginger in the latest edition of our original ‘In the kitchen’ video series.
Cooking plant-based “is a lot easier than you think” says Sophia Roe. She proves it in this inspiring recipe video full of handy tips and insights.
Watch the video to see Sophia turn cabbage into a star dish.
Her trick for maximum flavor? “Cook vegetables like you would a protein,” she reveals. So that means for example, searing it first, before putting it in the oven and braising, like you would with a short rib. After that, just add plenty of coconut milk and let the oven do the rest. That’s the beauty of this dish. It really doesn’t get easier than this.
In season all year round, versatile and affordable, cabbage is one of Sophia’s favorite ingredients. Having grown-up food insecure, she’s very conscious of choosing produce that anyone can buy, even if on a tight budget. Also, plant-based dishes like this one are an incredible (and tasty) way to protect the planet. Did you know that plant-based diets lead to 75% less climate-heating emissions, water pollution and land use than meat-rich diets?
All the more reason to roll up those sleeves and get cooking!
Read our full interview
Recipe
- Braised cabbage with ginger
- Ingredients:
- • 4 tbsp grapeseed oil
- • 1 medium head of savoy cabbage (about 2lb or just under 1kg), cut into quarters (root still attached)
- • 3 tbsp butter + 2 tbsp neutral oil
- • 4 garlic cloves, thinly sliced
- • 1 shallot, finely minced
- • 4-inch (10cm) knob of ginger, peeled, thinly sliced
- • 1/4 cup coconut aminos
- • 1 lime, juice and zest
- • 1 can coconut milk
- • Kosher salt
- Method:
- Preheat oven to 400℉ (200℃). In a large oven-safe skillet over medium high heat, add the grapeseed oil.
- Salt the cabbage liberally and add to the pan until there’s an even sear on all cut sides. Set cabbage aside.
- Add butter and more neutral oil to pan over low to medium heat. Then add garlic, shallots, and ginger to the pan.
- Cook for 3-5 minutes until fragrant. Then add coconut aminos, squeeze of lime, lime zest, and coconut milk to the pan.
- Cool for 2-3 minutes. Add cabbage back into the pan, sear side up.
- Place entire pan into oven and cook for 50-60 minutes.
- When finished, liberally coat in salsa verde and serve immediately.
- Salsa Verde
- Ingredients:
- • 1 cup fresh Italian flat-leaf parsley, leaves only, stems removed
- • ¼ cup fresh cilantro, leaves only, stems removed
- • 2 tbsp fresh oregano, leaves only, stems removed
- • 1/4 cup chives, finely chopped
- • 2 tbsp finely minced shallots
- • 3 cloves garlic, finely minced
- • ½ cup extra virgin olive oil
- • ¼ cup red wine vinegar
- • 1 tbsp miso
- • 1 tbsp maple syrup
- • 2 tbsp fresh lime juice
- • 1-2 tsp kosher salt
- Method:
- Finely mince all of the ingredients. Whisk with the olive oil, vinegar, and lemon juice in a bowl.
- Enjoy!
Created and produced by Justin Cadelago, Prunelle Mathet and Kiana Kazemi.
Produced/Directed by Trisha Pickelhaupt
Edited by Prunelle Mathet
Director of photography Emily Kordovich
About Imagine5
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