Stewed Cabbage with Fish

by Editorial Staff

This recipe is for fish lovers. Stewed cabbage with fish is a great solution for a lean Sunday lunch.

Summary

Cook Time	1 hour
Total Time	1 hour
Course	Soup
Servings (Default: 4)

Ingredients

Fish fillet (hake, cod, pike perch) – 600 g
Cabbage – 1 kg
Carrots – 100 g
Bulb onions – 2 pcs.
Vegetable oil – 2-4 tbsp
Salt – 1 tbsp (to taste)
Ground black pepper – 0.5 teaspoon (to taste)

How to cook cabbage stewed with fish:

Instructions

Chop the cabbage.
Peel and wash the onions and carrots. Finely chop the onion. Grate the carrots on a coarse grater.
Cut the fish fillet into portions, salt, and pepper.
Preheat a frying pan, pour in oil (1-2 tablespoons). Place the fish in hot oil.
Fry the fish in vegetable oil until golden brown on both sides over medium heat (1-2 minutes on each side).
Preheat a frying pan, pour in oil (1-2 tablespoons), lay out the cabbage. Fry the cabbage over medium heat, stirring occasionally, for 7-10 minutes.
Add chopped onions and grated carrots.
Stir.
Pour in 100 ml of water or broth.
Then season with salt, pepper, and spices to taste. Stir.
Simmer the cabbage covered for 30 minutes over low heat.
Then add fish, stir, simmer all together for 3 minutes.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.