3-4 ribs of celery, sliced into moons
½ packet of dried mushrooms, or to taste
1 head of garlic
2-3 star anise
1 cinnamon quill
6 whole cloves
a thumb length piece of ginger, cut into several thick planks
300-500g firm white fish, cut into strips
2-3 small chilies sliced
fresh coriander and mint
With your oven at 180 roast the head of garlic in tinfoil for 45min. In a pot bring 2L of water the boil. Add the shredded cabbage, celery, dried mushrooms, whole spices and ginger simmer until the cabbage is just tender. Meanwhile get everything else ready. With the cabbage almost tender, squeeze in the garlic, add the fish, chili, herbs and kelp granules. When the fish is opaque serve.
Cabbage lends itself to any number of warming winter broths. This one includes sweet roasted garlic, whole Asian spices and lots of fresh herbs and fresh chili to elevate the eater from any sense of impending austerity which cabbage might otherwise allude to.