Roasted Savoy Cabbage, with Miso Greek Recipe Yogurt and Gochujang Butter
- Autumn
- Quick & Easy
Savoy cabbage has never had it so good. Roasted until sweet and tender, then topped with creamy miso Greek Recipe yogurt and a warm, buttery gochujang drizzle for a big hit of flavour.
Ingredients
25g Yeo Valley Organic unsalted butter
1 savoy cabbage, cut into 6 wedges
500ml chicken stock
Gochujang Butter:
100g Yeo Valley Organic unsalted butter
1 tbsp gochujang paste
Miso Yogurt:
200g Yeo Valley Organic Greek recipe 5% yogurt
1 tbsp honey
1 tbsp miso paste
½ lime, juiced
For serving: chives
Method
Cut the cabbage into wedges. Heat butter in a large pan over medium-high heat.
Add the cabbage wedges and char them on all sides until they have a golden brown colour.
Reduce the heat to medium and pour over the chicken stock.
Cover the pan and let the cabbage braise for 20-25 minutes until it is tender and infused with stock flavour.
In a separate pan, melt butter on a low heat. Stir through gochujang paste and remove from the heat.
In a separate bowl, mix together Greek Recipe yogurt, honey, miso and lime, season to taste.
To serve, spread the miso yogurt on a platter and top with roasted cabbage wedges. Drizzle over the gochujang butter and sprinkle over with chives.
In this recipe...
Greek Recipe 5% Fat Natural
15
Unsalted Butter
15
Greek Recipe 5% Fat Natural
15
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