Charred Cabbage & Brothy Beets with Rice

4.5
7
Notes
25 mins cook
A nourishing rice bowl with a beetroot miso mushroom broth, topped with crispy hispi cabbage. This one is full of plant-based goodness.
Chloe René

Chloe René

Charred Cabbage Brothy Beets with Rice
Serves
4
White Onion
Cooked Beetroot
Garlic Clove
Hispi Cabbage
Bay Leaf
Tomato Purée
Mushroom Stock
Apple Cider Vinegar
Unsalted Butter
Cooked Rice
Fresh Dill
White Miso
Soured Cream
Olive Oil

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    Notes
    (5)

    A
    AysegüL Z.
    5 days ago
    I love how this is a deconstructed Borschtsch recipe. Very delicious, loved that the cabbage was cooked seperately so the cabbage taste didn't overpower the broth. I topped it with a jammy egg :)
    N
    Naomi V.
    7 days ago
    Chloe never disappoints! Love this unexpected combo of foods, and I'm not usually a huge soup gurl. You can't really taste the beet, but not in a 'you can't taste it at all because something else covers it up' way. It's there but subtle. Recipe is pretty simple too!
    Chloe R.
    Chloe R.
    4 days ago
    ·
    Chef
    Thank you Naomi!! <3
    A
    Amica H.
    3 months ago
    Really delicious! I wasn't sure how the flavour combinations would work but it was so yum. I would say make double the cabbage so there is a good amount of topping
    P
    Paul R.
    3 months ago
    Wow this was just beautiful thanks so much for the recipe! So so comforting I could eat this everyday !
    M
    Molly R.
    4 months ago
    Cooked this tonight, was really yummy and just felt super wholesome, like a hug in a bowl!
    Chloe R.
    Chloe R.
    4 months ago
    ·
    Chef
    so glad you liked it Molly! :)

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