Seaweed ‘XO’ Sweetheart Cabbage and Black Rice
By OcadoLife
Published on 04 November 2022
New to seaweed, or
looking for a fresh way to use it? This Seaweed ‘XO’ Sweetheart Cabbage and
Black Rice from plant-based chef Kirk
Haworth serves up multi-layered flavours that will have you hooked. It
uses a type of seaweed that tastes surprisingly similar to bacon when
cooked. The seaweed ‘XO’ is the real star of this
recipe – use up the leftover paste in noodle dishes, stir-fries, tofu or eggs. If you’re
short on time, swap the rice for a pre-mixed microwavable pouch of black rice, spelt and pumpkin
seeds.Time and servings
1 hr 15 minsTotal time
4Servings
1 hr 15 minsCooking time
Ingredients
- 10 g of seaweed, rehydrated and chopped
- 225 g of shiitake mushrooms, finely sliced
- 50 ml of sunflower oil
- 40 ml of coconut oil, 15 ml for the cabbage
- 150 g of echalion shallots, finely diced
- 2 red chillies, 1 finely chopped, 1 finely sliced
- 25 g of garlic cloves, crushed or grated
- 20 g of tamarind paste
- 1 tsp of brown rice miso
- 250 g of black rice
- 50 ml of sesame oil
- 200 g of carrots, cut into 1cm pieces
- 150 g of button mushrooms, chopped
- 250 g of spinach
- 1 bunch salad onions, finely chopped
- 1 bunch coriander, leaves picked
- 1 sweetheart cabbage, quartered
- 100 g of cavolo nero, roughly chopped
Method
Step 1
Preheat the oven to 180°C/160°fan/gas 4. For the seaweed ‘XO’, spread the shiitake out on a baking tray and bake for 30 mins until dried and toasted.Step 2
Meanwhile, combine the oils in a pan set over a low heat. Cook the shallots, finely chopped chilli (seeds and all) and garlic for 30-45 mins until softened, stirring occasionally.Step 3
Cook the rice according to the packet instructions; drain well and set aside.Step 4
In a blender, whizz the shallot mixture and shiitake with the tamarind, seaweed and miso for 30 secs to make a coarse paste.Step 5
Place a large non-stick pan on a medium-low heat with the sesame oil and carrots. Cook for 10 mins until tender, then add the cavolo nero, mushrooms, chilli and a pinch of salt; cook for 5 mins.Step 6
Meanwhile, season the cabbage with salt. Place the coconut oil in a large non- stick pan on a high heat; fry the cabbage for 2-3 mins on each side until golden.Step 7
Transfer the cabbage to a baking dish and fill each quarter with some seaweed ‘XO’, spreading gently between several leaves at a time to ensure the wedges hold their shape (use 3-4tbsp per wedge). Bake for 8 mins at 180°C/160°C fan/gas 4.Step 8
Tip the rice into the pan with the veg and fold in the spinach, spring onions and coriander. Once wilted, taste and season. Serve with the cabbage wedges on top. Store the remaining seaweed ‘XO’ in an airtight jar in the fridge and use within 5 days or freeze for up to 1 month.