Braised vegan cabbage with miso and smoked paprika
Southern-style braised collard greens typically rely on smoked meat as the main seasoning. This vegan version uses miso paste and smoked paprika to provide those similar umami and smoky flavors. Aka (red) miso is the tastiest of the types available, but you can use shiro (white) miso or shinshu (yellow) miso if that’s what you have on hand.
Active time: 30 mins; Total time: 1h15
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Storage Notes: Leftovers can be refrigerated for up to 4 days.
Or buy: Aka (red) miso can be found in well-stocked supermarkets, Asian markets or online.
6 – 8
Size tested: 6-8 servings; about 6 cups
2 tablespoons extra virgin olive oil
1 large (about 10 ounces) yellow onion, sliced
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon finely ground black pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon fine sea salt or table salt, plus more to taste
4 cups (1 L) unsalted or low sodium vegetable broth
2 bunches (about 2 pounds) green cabbage, washed, stemmed if desired, and cut into 1/4- to 1/2-inch-thick ribbons
2 tablespoons red miso paste
2 tablespoons apple cider vinegar
In a large saucepan over medium heat, heat the oil until it simmers. Add the onion and cook, stirring occasionally, until beginning to soften, 3 to 5 minutes. Add paprika, garlic powder, black pepper, red pepper flakes and salt and cook, stirring regularly, until fragrant, about 1 minute.
Add the broth and increase the heat to bring to a boil. Add the collard greens, reduce the heat to bring the liquid to a simmer, cover and cook until the collard greens are tender, 45 minutes to 1 hour 30 minutes or more, depending on the age of the leaves and the amount of chew you want to have. Stir in the miso and vinegar until the miso dissolves, taste and season with more salt, if desired. Serve hot.
source of the recipe
From Voraciously writer Aaron Hutcherson.
Tested by Aaron Hutcherson and Kari Sonde.
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