Salmon -Stuffed Cabbage w/ Tomato Sauce
Servings
4
Servings
4
Ingredients
Stuffed Cabbage
Sauce
Instructions
Stuffed Cabbage
  1. In a large saucepan over medium heat, sauté onions, mushrooms & garlics for 5 minutes in oil. Add rice & broth; bring to a boil. Cover & cook for 30 minutes over medium-low heat or until rice is tender & all liquid has been absorbed. Add salmon cubes. Cook uncovered for 5 minutes, stirring frequently, until salmon begins to flake. Season with salt & pepper; set aside.
  2. In another large saucepan of salted boiling water, blanch cabbage leaves for 5 minutes or until tender. Cool in an ice bath & drain. Pat dry with paper towels. Lay cabbage leaves flat & using a paring knife, trim the thickest section of the stem at the base of each leaf.
  3. Line a bowl with a 9-inch opening with 7 cabbage leaves, starting with the greenest leaves. Cover with 1/3 of the salmon mixture. Layer with 4 cabbage leaves. Cover with remaining salmon mixture & remaining 4 cabbage leaves. Press stuffed cabbage into the bowl to create a rounded shape.
Sauce
  1. In a small bowl, combine the broth & tomato paste. Set aside.
Cooking
  1. Gently turn stuffed cabbage out into a large skillet. Reshape, if needed. Pour broth mixture into skillet & place tomatoes around cabbage. Season with salt & pepper. Bring to a boil. Cover & simmer over low heat for 15 minutes or until tomatoes are cooked & cabbage is tender but still bright green.
  2. Gently cut stuffed cabbage into wedges & serve with tomatoes & sauce.