Braised Hispi Cabbage with Leek and Bean Winter Broth

Warm up with this comforting Braised Hispi Cabbage with Leek and Bean Winter Broth. This easy, flavour-packed recipe combines caramelised hispi cabbage, creamy butter beans, tender leeks, and rich mushroom stock for the ultimate cold-weather meal. Perfect for beginners, this hearty vegetarian dish delivers deep umami, simple ingredients, and a wholesome, nourishing broth. Learn how to braise cabbage, build flavour with miso, and create a creamy bean base without heavy cream. Ideal for cosy dinners, meal prep, and anyone looking for a nutritious winter recipe that’s both satisfying and easy to follow.

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Braised Hispi Cabbage With Leek & Bean Winter Broth

Ingredients

For the braised cabbage

  • 1 hispi cabbage, cut into halves then quarters

  • 20 g butter

  • 1 tbsp red miso paste

  • 250 ml mushroom stock

  • Oil for frying

For the broth

  • 2 shallots, finely sliced

  • 3 garlic cloves, chopped

  • 1 leek, halved, quartered, then chopped

  • 15 ml white wine

  • 1 tbsp crème fraîche

  • 1 tbsp red miso paste (optional extra for depth)

  • 1 tin butter beans with their liquid

  • 1 tin cannellini beans, drained

  • Parsley, chopped

  • Chives, chopped

  • Salt and pepper to taste

  • Optional: crispy onions for serving

Method

1. Braise the Hispi Cabbage

  1. Heat a large pan over medium-high and add a good amount of oil.

  2. Place the cabbage quarters cut-side down. Let them sear without moving until a deep, caramelised crust forms. Flip and caramelise the other side.

  3. Once golden, add the butter and miso to the pan. Let the miso melt into the butter.

  4. Pour in the mushroom stock. Baste the cabbage with the liquid using a spoon.

  5. Cover with a lid, or use a cartouche plus foil if you don’t have one.

  6. Transfer to the oven at 180°C for 10 to 15 minutes, or until tender.

2. Prepare the Vegetables

  1. While the cabbage cooks, prepare the broth ingredients:

    • Finely slice the shallots

    • Chop the garlic

    • Cut the leeks into halves, then quarters, then slices

    • Chop the parsley and chives for later

3. Start the Broth

  1. Heat a deep, wide pan with a little oil.

  2. Add the shallots and cook until soft.

  3. Add the leeks and garlic. Cook for a few minutes until fragrant.

  4. Pour in the white wine and let it cook off completely. The leeks should absorb most of it.

4. Add the Beans

  1. Add the butter beans with their cooking liquid (aquafaba) and the drained cannellini beans.

  2. Stir and let everything gently simmer.

  3. Pour in some of the braising liquid from the cabbage. This brings deep umami and ties the dish together.

  4. Season lightly with salt and pepper. Add a little extra miso here if you want a deeper savoury flavour.

  5. Let the broth simmer for 10 to 15 minutes to meld the flavours.

5. Finish the Broth

  1. Stir in the crème fraîche.

  2. Adjust seasoning to taste. Add parsley and a crack of black pepper.

  3. Keep warm until serving.

6. Serve

  1. Ladle the creamy leek and bean broth into wide bowls.

  2. Top each bowl with a quarter of braised cabbage.

  3. Finish with chopped chives and crispy onions for texture.

Serve hot. Brace for compliments.