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Creamy Braised Savoy Cabbage with Hake and Butter Beans
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Creamy Braised Savoy Cabbage with Hake and Butter Beans

35 minServes 4Nutri-Score B€€
from @kyfitjourney38 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • olive oilPantry30 ml
  • Savoy cabbage (cored and shredded)Produce1 piece
  • leek (sliced)Produce1 piece
  • garlic (crushed)Produce3 pieces
  • chilli flakesSpices1 g
  • salt (to taste)Spices3 g
  • black pepper (to taste)Spices1 g
  • chicken stockPantry300 ml
  • butter beans (drained and rinsed)Pantry400 g
  • Dijon mustardPantry15 ml
  • light cream cheeseDairy100 g
  • frozen peasProduce150 g
  • hake fillets (skin on)Fish4 pieces

per serving

Nutrition

291kcal

Carbs
20 g
Proteins
30 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stovetop

step by step

Method

  1. Soften the aromatics

    • Heat the olive oil in a large frying pan over medium heat.
    • Add the leek and cook until soft and translucent.
    • Stir in the garlic and chilli flakes and cook until fragrant.
    Step 1

  2. Braise the cabbage

    • Add the shredded Savoy cabbage and stir to coat.
    • Pour in the chicken stock and season with salt and black pepper.
    • Cover and simmer until the cabbage is tender.
    Step 2

  3. Make it creamy

    • Stir the Dijon mustard and light cream cheese into the pan until melted and smooth.
    • Add the butter beans and frozen peas and warm through.
    Step 3

  4. Cook the hake

    • Nestle the hake fillets into the cabbage mixture.
    • Cover and cook until the fish is opaque and flakes easily.
    Step 4

  5. Serve

    • Taste and adjust the seasoning.
    • Spoon the cabbage, beans and sauce into bowls and top with a hake fillet.
    Step 5
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