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🍽️ Lengfisch with Cumin Savoy Cabbage

373 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 300 g Savoy cabbage
• 2 tbsp rapeseed oil
• 0.5 tsp cumin
• 125 ml classic vegetable broth
• 320 g haddock fillet (2 haddock fillets)
• salt
• pepper
• 4 sprigs dill
• 3 tbsp sour cream (or sour cream)

Instructions

1. 1. Peel the onion.
2. 2. Cut the onion into thin strips.
3. 3. Wash the savoy cabbage.
4. 4. Remove the hard core from the savoy cabbage.
5. 5. Cut the savoy cabbage into thin strips.
6. 6. Heat one tablespoon of oil in a pot.
7. 7. Add the onion strips and cumin to the pot.
8. 8. Sauté the onions and cumin over medium heat until translucent.
9. 9. Add the savoy cabbage to the onions.
10. 10. Continue to sauté the savoy cabbage for 3 minutes.
11. 11. Add the broth to the cabbage.
12. 12. Bring the mixture to a boil.
13. 13. Let the cabbage simmer for 8 to 10 minutes over medium heat.
14. 14. Rinse the fish fillets under running water.
15. 15. Pat the fish fillets dry with a kitchen towel.
16. 16. Season the fish fillets with salt and pepper.
17. 17. Heat the remaining oil in a pan over high heat.
18. 18. Fry the fish fillets in the pan.
19. 19. Fry the fish for 3 minutes on each side.
20. 20. Wash the dill.
21. 21. Shake the dill dry.
22. 22. Chop the dill coarsely.
23. 23. Stir the sour cream into the cooked cabbage.
24. 24. Season the cabbage with salt and pepper to taste.
25. 25. Divide the cabbage among plates.
26. 26. Place a fish fillet on top of the cabbage.
27. 27. Sprinkle the fish with the chopped dill.
28. 28. Serve the dish.

Nutrition per serving

• kcal: 373
• Protein: 41 g · Fett/Fat: 20 g · Carbs: 5 g