Ingredients
- 8 Sausages
- 1 head Cabbage, cut into wedges
- 1 bunch Green onions
- 800 g(28oz) Canned butter beans
- 200 ml(6.8oz) Liquid from the canned butter beans
<A>
- 2 tbsp SHINSHU MISO
- 3 tbsp Mirin
- 2 tbsp Sesame oil
- 1 tsp Lemon juice
- 1 tsp Chili flakes
- 15 g(0.5oz) Ginger, grated
- 2 cloves Garlic, grated
- 1 tbsp Tahini
- 1 tbsp Rice vinegar
Nutrition Facts
Calories・918kcalCarbohydrates・64gProtein・44gFat・55gSaturated Fat・17gPolyunsaturated Fat・10gMonounsaturated Fat・24gTrans Fat・0.4gCholesterol・122mgSodium・2221mgPotassium・1586mgFiber・20gSugar・13gVitamin A・568IUVitamin C・87mgCalcium・176mgIron・8mg
Instructions
- In a bowl, mix together all the ingredients for sauce <A>.Preheat your oven to 200°C (390°F).
- Slice the white part of the green onions into 5cm long thin matchsticks. Thinly slice the green part and soak it in ice water to crisp up. Set aside.
- Arrange the sausages and cabbage in a sheet pan, and brush generously with about half of the sauce <A>. Leave the rest of the sauce <A> for later. Bake in the preheated oven for 20 minutes.
- In a bowl, combine the sliced white part of the green onions with the remaining sauce <A>. Add the canned beans along with their liquid(200ml) and mix gently.
- Remove the sheet pan from the oven. Transfer the sausages and cabbage to a separate plate temporarily. Pour the bean mixture into the sheet pan, then place the sausages and cabbage back on top.
- Return to the oven and bake for another 20–25 minutes, or until the sausages are nicely browned and the liquid has reduced.
- Garnish with green onions and serve hot.
