Maple Miso Stuffed Cabbage Brains

For the Cabbage

• 1 medium Savoy Cabbage
• 500g sweetpotato peeled and diced
• 1 medium onion peeled and diced
• 100g cooked basmati rice
• 2 crushed cloves garlic
• 1tbsp grated ginger
• 2tbsp soya sauce
• 2tbsp Pure Canadian Maple Syrup
• 2tsp sesame oil
• 1tsp rice wine vinegar
• 2 spring onions finely shredded
• 1 egg

For the Sauce

• 250ml vegetable stock
• 1tbsp Pure Canadian Maple Syrup
• 1tsp white miso

Prepare the Cabbage

1. Carefully separate 6 cabbage leaves, remove the tough thick part of the stem and blanch leaves for 2–3 minutes until soft and pliable, then drain and cool, dry the leaves between a clean tea towel.

Prepare the filling

1. Peel, dice and roast sweet potatoes in the air fryer for 15 minutes at 180°C.
2. Heat sesame oil in a frying pan and cook onions, ginger and garlic until translucent, add cooked sweet potato and fry until tender and golden brown in colour. Add cooked rice, soya sauce, Pure Canadian Maple Syrup. Cook for a further 10 mins on a low heat or until the sweet potato is soft and glazed in the soy, maple syrup, and season with salt and pepper.
3. Leave to cool, then stir in a whole egg.

Building the Brain

1. Place a cabbage leaf inside a small bowl lined with clingfilm letting the edges hand over letting the edges hang over. Carefully place the cabbage leaf into the cup and add 110g of filling into the centre. Fold the edges inwards and flip over to create a cabbage ball. Place cabbage balls into a baking dish. Gently mold the cabbage using cling film, leave to set in the fridge for at least one hour (preferably overnight).

Make the sauce

1. Heat the vegetable stock into a pan and whisk in the white miso and pure Canadian maple syrup, and rice wine vinegar.
2. Pour the sauce over the cabbage ball and cover with parchment paper then bake for 25 mins at 200 °C
3. Remove the parchment and bake for a further 10 mins until golden.
4. Serve with the cooking liquor and season with chopped spring onions and sesame seeds if required.