Braised cabbage in broth with hake and rice recipe
Braised cabbage in a warming broth with hake and steamed rice This warm, hearty hake and braised cabbage is perfect for colder days, and packed full of nourishing ingredients. extra virgin olive oil, for braising1 hispi or spring cabbage, outer leaves removed, washed, dried and cut lengthways into quarters1 onion, thinly sliced2 garlic cloves, crushed in the skins½ green chilli, roughly chopped2 rosemary sprigs, leaves picked and chopped1 small bunch fresh flatleaf parsley, roughly chopped1 small bunch fresh oregano, roughly chopped300ml/10fl oz good-quality vegetable stock2 tbsp light soy sauce2 tbsp rice wine vinegarsalt and freshly ground black pepper extra virgin olive oil, for braising 1 hispi or spring cabbage, outer leaves removed, washed, dried and cut lengthways into quarters 1 onion, thinly sliced 2 garlic cloves, crushed in the skins ½ green chilli, roughly chopped 2 rosemary sprigs, leaves picked and chopped 1 small bunch fresh flatleaf parsley, roughly chopped 1 small bunch fresh oregano, roughly chopped 300ml/10fl oz good-quality vegetable stock 2 tbsp light soy sauce 2 tbsp rice wine vinegar salt and freshly ground black pepper 2 tbsp olive oil4 x 175–225g/6–8oz hake or seabass fillet1 tbsp light soy sauce1 tbsp rice wine vinegar 150ml stock, vegetable or chickenfreshly steamed basmati rice, to serve 2 tbsp olive oil 4 x 175–225g/6–8oz hake or seabass fillet 1 tbsp light soy sauce 1 tbsp rice wine vinegar 150ml stock, vegetable or chicken 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. 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. 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. 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. 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). 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. Serve the cabbage alongside the hake and steamed rice.