Braised cabbage in a warming broth with hake and steamed rice
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
- Dietary
- Dairy-freeEgg-freeNut-free
This warm, hearty hake and braised cabbage is perfect for colder days, and packed full of nourishing ingredients.
Ingredients
For the braised cabbage
- olive oil: extra virgin olive oil, for braising
- cabbage: 1 hispi or spring cabbage, outer leaves removed, washed, dried and cut lengthways into quarters
- onion: 1 onion, thinly sliced
- garlic: 2 garlic cloves, crushed in the skins
- chilli: ½ green chilli, roughly chopped
- rosemary: 2 rosemary sprigs, leaves picked and chopped
- parsley: 1 small bunch fresh flatleaf parsley, roughly chopped
- oregano: 1 small bunch fresh oregano, roughly chopped
- vegetable stock: 300ml/10fl oz good-quality vegetable stock
- soy sauce: 2 tbsp light soy sauce
- rice wine: 2 tbsp rice wine vinegar
- black pepper: salt and freshly ground black pepper
For the hake
- olive oil: 2 tbsp olive oil
- hake: 4 x 175–225g/6–8oz hake or seabass fillet
- soy sauce: 1 tbsp light soy sauce
- 1 tbsp rice wine vinegar
- stock: 150ml stock, vegetable or chicken
- basmati rice: freshly steamed basmati rice, to serve
Method
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.
Preheat the oven to 200C/180C Fan/Gas 6.
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.
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).
Serve the cabbage alongside the hake and steamed rice.
