Thailand style cabbage

After cutting the base, remove the outer leaves of the cabbage; take the most beautiful ones, wash and whiten them for a few minutes in slightly salted boiling water, together with the previously cut broccoli. Drain them and let them dry.

Cut the previously boiled onions into pieces, pass them through the masher, and mix them with 2 tablespoons of the Thailand flavor seasoning, the oil and the flour until you get a homogeneous and thick cream.

Mix the soy sauce with 2 tablespoons of the Thailand flavor seasoning, paint the sole fillets with the mixture and place them in a deep plate to settle for half an hour.

Place the sole fillets in a baking dish and spread a spoonful of the cream over each fillet; cover them with the cream of sour milk and broccoli until they are covered to half the height and sprinkle with cheese.

Bake at 170ºC for 30 minutes until the cheese is browned and serve it very hot.