Miso-Glazed Kombu Seaweed with Rutabaga, Red Cabbage and Leek

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.