 |
| Miso-butter Savoy Cabbage with Puy Green Lentils and Roast Potatoes |
Savoy cabbage is such a sweet cabbage that I grew more than I needed in my garden this winter. This Miso‑Butter Savoy Cabbage with Puy Green Lentils and Roast Potatoes is quite a humble dish but big on flavor. The sort of dish that feels grounding and homely, big on colour and flavor but also humble yet almost French bistro-posh all at the same time.
Savoy cabbage is the star here. Its crinkled leaves soften beautifully when sautéed, turning silky while still holding enough texture to feel substantial. Savoy holds its bright colour well, too. The miso‑butter brings everything together: salty, rich, and deeply savoury, it melts into the folds of the cabbage and creates a glossy, umami‑packed sauce with almost no effort. It’s the kind of flavour that makes you wonder why cabbage isn’t the centrepiece more often.
Puy green lentils add their own quiet strength and a pop of protein to boot. They keep their shape, bring a gentle earthiness, and soak up the miso‑butter without becoming heavy. Lentils make this dish feel complete - protein‑rich, wholesome, and perfect for nights when you want something satisfying but not overly rich.
Then there are the roast potatoes. Crisp edges, soft centres, and just enough golden colour to make the plate feel generous. They’re the perfect contrast to the softness of the cabbage and lentils, adding a bit of crunch and a familiar comfort that ties the whole dish together.
This recipe is more of a cooking method than anything with the ingredient quantity is altered to suit the vegetable quantity you have available. But it's weeknight‑friendly, budget‑friendly, and adaptable. It can be kept vegetarian or add fresh sausages, chops, or alongside roast chicken.
Ingredients
Savoy cabbage leaves, thick middle vein removed, and sliced into thick slices (save the central stem for vegetable stock)
A knob of butter or two, softened (depending on the amount of cabbage)
1/2-1 tsp miso (depending on the amount of cabbage).
1/4 cup cooked green Puy (French) lentils
Potatoes, cut into chunks
Oil to roast the potatoes
Method
Cut up the potatoes and roast in the oven in a little oil until cooked.
Prepare and cook lentils according to packet instructions. Drain and rinse.
Wash and slice the cabbage into thick strips. Remove the middle white vein. Steam for a few minutes, drain the bottom steamer water and tip the cabbage into it. Mix the miso into the butter then add to the hot saucepan and toss.
Plate the cabbage then add the roasted potatoes and sprinkle over the lentils. Ground sea salt and pepper to serve.
Comments