First preheat your oven to about 175. Remove the outer leaves and then wash the chinese cabbage whole under the tap. Heat water to boiling point to blanch cabbage for about 2-3 minutes depending on size. Remove from boiling water, discard water. Drain cabbage very well and dry slightly. Cut in to 2 halves or if very large into quarters. Arrange in an ovenproof dish.

Mix the stock cubes with the water, cool down, then mix with the creme fraiche. Pour over the cabbage and then gently heat in oven making sure that creme fresh does not curdle but still browns slightly.

Sprinkle with bacon bits or toasted some garlicky breadcrumbs over it.