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Braised cabbage in a warming broth with hake and steamed rice
Fruit and vegetables
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
Tins, packets and jars
freshly steamed
basmati rice
, to serve
Cooking ingredients
extra virgin
olive oil
, for braising
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 oil
1 tbsp light
soy sauce
150ml
stock
, vegetable or chicken
Meat, fish and poultry
4 x 175–225g/6–8oz
hake
or seabass fillet
Other
1 tbsp rice wine vinegar
Back to recipe
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