Ingredient: canned, wild red salmon

Salmon isn’t the first thing that comes to mind in regard to cabbage rolls. But salmon and cabbage are actually one of those amazing culinary combinations – the textures, the colors, the flavors, its all perfect together.

Cabbage rolls make for the ideal self-contained fall and winter meal, a filling of some kind wrapped up tightly in a cabbage leaf and then cooked to form a complete edible parcel you don’t even need to unwrap to enjoy. Much like other wrapped foods, including tamales or dumplings, cabbage rolls are an excellent way to use extra bits in your fridge to reduce waste, which is perhaps why the food first became popular.

Cabbage rolls are a classic comfort food. They can be served as an appetizer, side dish, or main course, but what really makes cabbage rolls stand out is their delicious sauces. From creamy cheese sauces to tangy tomato-based ones, there are so many options that you can choose from.

This particular recipe uses canned wild salmon, but feel free to use fresh if its available where you live.

The combination of salmon and cabbage has a rich and diverse heritage, transcending borders and satisfying taste buds around the world.

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Salmon Cabbage Rolls

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Rating: 5
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Course

Main Dish

Keyword

salmon, potato & cheese cabbage rolls

Servings

MetricUS Imperial

Ingredients

• 418 gm canned, wild red salmon
• 150 gm (6 oz) long grain rice
• 2 tsp vegetable stock powder
• 4 slices bacon, chopped
• 1 bunch green onions, sliced
• 100 gm fresh mushrooms, sliced
• 2 Tbsp fresh herbs, chopped Parsley, dill, thyme or chives.
• 8 cabbage leaves
• 600 ml tomato & basil sauce
• salt & pepper to taste
• 100 gm extra old white cheddar cheese, grated

Course Main Dish Keyword salmon, potato & cheese cabbage rolls Servings MetricUS Imperial Ingredients 418 gm canned, wild red salmon 150 gm (6 oz) long grain rice 2 tsp vegetable stock powder 4 slices bacon, chopped 1 bunch green onions, sliced 100 gm fresh mushrooms, sliced 2 Tbsp fresh herbs, chopped Parsley, dill, thyme or chives. 8 cabbage leaves 600 ml tomato & basil sauce salt & pepper to taste 100 gm extra old white cheddar cheese, grated

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 375 F.
2. Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into chunks.
3. Cook the rice in boiling water for about 15 to 20 minutes or until cooked, adding the vegetable stock powder to the cooking water to give the rice extra flavor.
4. Meanwhile, fry the bacon in a non-stick frying pan for 4 to 5 minutes, until crispy. Add the spring onions & mushrooms & cook for a further 4 to 5 minutes until softened. Mix with cooked rice, salmon chunks, herbs & seasoning.
5. Take eight large leaves from the head of cabbage & remove the thick stalk. Cook in boiling water until softened. Drain thoroughly. Lay the cabbage leaves on a work surface & divide the rice mixture between them, roll up leaves tightly (like a burrito).
6. Place a small amount of tomato sauce on the bottom of a 9 x 13-inch baking dish. Place rolls seam-side down in baking dish. Top with remaining tomato sauce. Cover with foil & bake for 10 to 15 minutes, until piping hot.
7. Remove from oven & sprinkle the grated cheese over the cabbage rolls. Return to oven for another 5 minutes or until cheese has melted. Remove from oven & serve with crusty rolls.