Recipe: Cabbage Rolls with Miso

There is something timeless about wrapping food in leaves, a gesture of care that appears in kitchens around the world. From Eastern Europe to Japan, humble cabbage leaves have long been a vessel for comfort and sustenance. In this recipe, we give the traditional cabbage roll a gentle Cottage Collective twist by pairing it with our Sprouted Brown Rice Miso, a nourishing fermented paste that adds depth, umami, and digestive benefits.

This dish is hearty yet light, rich in minerals and probiotics, and absolutely delicious on cool evenings when you crave something grounding.

Why Miso?

Miso is one of the world’s most revered fermented foods, a living paste made by fermenting soybeans (or sometimes other legumes and grains) with salt and koji (a culture of Aspergillus oryzae).Our Sprouted Brown Rice Miso is handcrafted using traditional methods and aged slowly, resulting in a flavour that is both earthy and slightly sweet, with layers of savoury depth that elevate even the simplest of dishes.

Beyond taste, miso offers a wealth of benefits:

• Naturally rich in beneficial enzymes and probiotics that support gut health

• A source of plant-based protein, minerals, and antioxidants

• Aids digestion and contributes to microbial diversity in the gut

Adding miso to your meals is an easy way to bring more life, literally, to your plate.

Ingredients

Serves 4

For the cabbage rolls:

• 1 medium green or savoy cabbage (choose one with flexible, tender leaves)

• 1 cup cooked brown rice or quinoa or TVP

• 1 medium carrot, grated

• 1 small onion, finely chopped

• 1 clove garlic, minced

• 1 tbsp fresh ginger, grated

• 1 tbsp soy sauce or tamari

• 1 tbsp toasted sesame oil

• 1 tsp dijon mustard

• 1 tbs taragon

• 2 tbsp The Cottage Collective Sprouted Brown Rice Miso

• Optional: a handful of finely chopped mushrooms or firm tofu for extra protein

For the miso broth:

• 2 cups vegetable broth or water

• 1 tbsp The Cottage Collective Sprouted Brown Rice Miso (whisked with a small amount of warm water)

• 1 tbsp tamari or soy sauce

• 1 tsp rice vinegar or apple cider vinegar

• ½ tsp raw honey or maple syrup (optional)

  
  

  

  
  

Method

1. Prepare the cabbage:Bring a large pot of water to the boil. Carefully remove 8–10 cabbage leaves and blanch them for about 1 minute, just until softened. Drain and rinse under cold water to stop the cooking. Trim the thickest part of the stem so the leaves are easy to roll.

2. Make the filling:In a large bowl, combine the rice or quinoa, grated carrot, onion, garlic, ginger, soy sauce, sesame oil, miso, and any optional ingredients. Mix well until evenly combined.

3. Roll them up:Lay out one cabbage leaf at a time. Place a generous spoonful of filling near the stem end, fold the sides inward, and roll tightly (like a burrito). Repeat with remaining leaves and filling.

4. Cook the rolls:Place the rolls seam-side down in a wide pan or pot. Pour the broth mixture over them, the liquid should come halfway up the rolls. Cover and simmer gently for 15–20 minutes, until the flavours have mingled and the rolls are tender.

5. Finish with miso broth:Before serving, whisk a little miso into the warm cooking liquid (avoid boiling miso, as high heat can destroy its beneficial bacteria). Spoon this nourishing broth over the rolls before serving.

Serving Suggestions

Serve warm, sprinkled with toasted sesame seeds and finely sliced spring onion.These rolls pair beautifully with a side of Juniper Berry Sauerkraut for a bright, tangy contrast, or a small bowl of Kim Chi for a spicier, probiotic kick.

You can also serve them with steamed greens or a bowl of soba noodles for a satisfying, balanced meal.

A Nourishing Tradition

What we love about this recipe is how it embodies the Cottage Collective philosophy: simple, seasonal ingredients transformed through patience and care.

Miso connects us to an ancient tradition of fermentation that not only preserves food but enriches it, creating living nourishment for both body and mind.

Each bite of these cabbage rolls is comfort food that loves you back, full of flavour, fibre, and friendly microbes that support your gut and overall wellbeing.

Want to try our Sprouted Brown Rice Miso?Visit our Stockist page to discover where to find all our handcrafted ferments in South east old and Northern NSW, from miso to kraut and kombucha, and bring the goodness of living foods into your kitchen.

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