Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Buttery braised cabbage topped with warm mackerel in tomato sauce and halved boiled eggs.
Equipment: Frying pan with a lid; small pan
Measures and names
Ingredients
- 2 x 125g tins mackerel in tomato sauce
- 4 eggs
- 15 g butter
- 1 onion, sliced
- 1/2 white or savoy cabbage, shredded
- 1 tbsp vinegar
- Salt and black pepper
Method
- Boil the eggs for 8 minutes, then cool under cold water and peel.
- Meanwhile melt the butter in a frying pan, add the onion and cabbage and a splash of water, cover and cook for 10 minutes until soft. Stir in the vinegar and season.
- Warm the mackerel and its sauce in a small pan or the microwave. Pile the cabbage on plates and top with the mackerel and halved eggs.
Swaps and tips
Warm the mackerel gently in its sauce so it doesn't break up. A splash of vinegar in the cabbage at the end brightens it.
Easy variations
- Use sardines in tomato sauce
- Add a pinch of chilli or caraway seeds to the cabbage
- Swap the boiled eggs for fried ones
- Use spring greens or kale instead of cabbage
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 34 g | 14 g | 6 g | 34 g | 520 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
