Miso-Glazed Kombu Seaweed with Rutabaga, Red Cabbage and Leek
- Canola oil19 ml168 kcal
- Cottage cheese26 g25 kcal
- Galangal95 g76 kcal
- Ground ginger5 g17 kcal
- Kaffir lime leaf1 bunch16 kcal
- Kombu seaweed363 g156 kcal
- Leek1 piece61 kcal
- Mace7 g33 kcal
- Orzo72 g267 kcal
- Red cabbage1 head279 kcal
- Rutabaga2 piece222 kcal
- Salt5 g0 kcal
- White vinegar244 ml44 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender kombu seaweed paired with rutabaga, red cabbage and leek and orzo, finished with kaffir lime leaf and galangal and a hit of mace and ground ginger. 1. Pat the kombu seaweed dry and season with salt, mace and ground ginger. 2. Heat canola oil in a heavy pan and pan-fry the kombu seaweed until it develops a deep golden crust, about 21 minutes. 3. Add rutabaga, red cabbage and leek to the pan and cook until just tender, stirring in kaffir lime leaf and galangal for fragrance. 4. Cook the orzo separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of white vinegar and a scattering of cottage cheese before serving hot.