Sausage, miso & savoy cabbage one-pan roast
Infuse umami flavours such as miso, tahini and mirin into this hearty sausage and butter bean traybake for a low-key but flavour-packed dinner.
SERVES 4 6 PREP 15 mins COOK 45 mins EASY bunch of spring onions
2 tbsp sesame oil
3 tbsp mirin
2 tbsp white miso
1 lime, juiced
1 2 tsp chilli lakes, or to taste
8 pork or vegetarian sausages
(we used Cumberland-style)
1 large savoy or sweetheart cabbage, trimmed and cut into 4 6 thick wedges, with the root left intact
15g ginger, peeled and inely grated 2 large garlic cloves, crushed
1 tbsp rice vinegar
1 tbsp tahini
2 x 400g cans butter beans
1 Finely slice the white ends of the spring onions and set aside. Finely shred the green tops, plunge into a bowl of cold water and set aside.
2 Heat the oven to 200C/180C fan/ gas 6. Combine 1 tbsp of the sesame oil with 1 tbsp each of the mirin and miso, a splash of the lime juice and most of the chilli flakes. Tip the sausages and cabbage wedges into a large roasting tin and brush over the glaze, making sure both sides of the cabbage wedges are coated. Roast for 20 mins.
3 Meanwhile, combine the finely sliced spring onion ends with the remaining sesame oil, miso, mirin, lime juice, chilli flakes, the ginger, garlic, tahini and rice vinegar in a large bowl. Drain one can of butter beans and add these to the bowl, then tip in the other can of butter beans (including the liquid) and stir well. Fill one of the cans a third of the way up with water, then pour into the bowl and stir to combine.
4 After 20 mins, remove the sausages and cabbage from the tin to a plate, and pour the butter bean mixture into the tin. Nestle the sausages and cabbage wedges on top, and cook for 20-25 mins more until the liquid has reduced and the sausages are browned. Drain the shredded spring onion tops and scatter these over, then serve.
GOOD TO KNOW folate • ibre • vit c • 2 of 5-a-day PER SERVING (6) 355 kcals • fat 18g • saturates 5g • carbs 25g • sugars 8g • ibre 11g • protein 17g • salt 1.46g