"I like to cook the cabbage in the frying pan, basting it with the butter, until it's very tender," says Wells. "But if it's easier, you could brown the cabbage in the pan and finish cooking it in the oven. The bonito sauce is rich, subtle and smoky with nice acidity from the sherry vinegar to cut through it."
Note Bonito flakes are available from Asian supermarkets and grocers.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×