1. Heat half the oil in a heavy-based saucepan over medium heat and sauté the onion with a pinch of sea salt for 3 minutes, or until softened. Add the carrot and half the orange juice and simmer for 3 minutes. 2. Add the cabbage with the remaining orange juice, cover and cook for 5 minutes, or until the vegetables start to wilt. 3. Stir in the miso, rice syrup, rice vinegar and remaining oil and cook for 1 minute. Remove from the heat and stir in the dill and walnuts. Serve warm or allow to sit for 30 minutes, as the flavour improves, and then serve at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
