Braised cabbage in a warming broth with hake and steamed rice

1. 1

   To make the cabbage, place a shallow cast-iron casserole over a medium heat. When the pan is hot, coat the base with the oil. Place the four pieces of cabbage in the pan, flat-side down. Season with salt and pepper. Brown the cabbage pieces for about 4-5 minutes on each side, adding more oil to the pan if needed. When all the sides are browned, add the onion, garlic and chilli to the pan. Using tongs, move the cabbage around the pan to allow the new ingredients to cook. Cook for 2-3 minutes.

2. 2

   Preheat the oven to 200C/180C Fan/Gas 6.

3. 3

   Add the herbs to the casserole and cook for 4-5 minutes over a gentle heat. Add the stock, soy sauce and vinegar. Check the seasoning and season with salt and pepper if preferred. Put the lid on the casserole and cook in the oven for 20 minutes, until the cabbage is just tender all the way through.

4. 4

   To make the hake and rice, heat the oil in a large frying pan. Season the hake with salt and pepper. Fry the fish skin-side down then turn over and fry on the other side. Add the soy, rice wine vinegar and stock and cook for a further 2-3 minutes in total (depending on the thickness of the fish).

5. 5

   Serve the cabbage alongside the hake and steamed rice.

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.