Braised cabbage in a warming broth with hake and steamed rice

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour


By Marcus Wareing
From Saturday Kitchen


For the braised cabbage

  • 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

For the hake

  • 2 tbsp olive oil
  • 4 x 175–225g/6–8oz hake or seabass fillet
  • freshly steamed basmati rice, to serve
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