Salmon Stuffed Cabbage with Lemon Sauce

Ingredients

  • 1 Med Head of Cabbage
  • 1 1/2 qts Boiling water
  • 3 1/2 tsp kosher salt
  • 1 lg red onion minced
  • 1/4 tsp dill
  • 1/4 cup sweet cream butter
  • 1 lb Healthy Hearts Wild salmon
  • 1/2 cup cooked wild rice
  • 1/4 tsp freshly ground black pepper
  • 2 TBS freshly squeezed lemon juice
  • 2 TBS corn starch dissolved in a little water
  • 2 TBS water
  • 1/8 tsp white pepper

Instructions

  1. Boil cabbage in salted water 3-4 minutes.
  2. Drain and reserve 2 1/2 cups water.
  3. Cool cabbage, core and remove 12 large leaves. Spread leaves out flat.
  4. Sauté onion in 2 tablespoons butter until softened, then mix with healthy hearts wild salmon, rice, dill, 1 teaspoons salt and pepper.
  5. Put a spoonful of the mixture in the middle of each leaf, fold up sides, roll up and secure with a toothpick.
  6. Place the rolls in one layer in a large pot, add reserved water, lemon juice and remaining butter.
  7. Cover and simmer 1 hour. Remove cabbage rolls from pot. Mix corn starch paste into cooking liquid and cook 3-4 minutes until thickened.
  8. Add remaining salt and white pepper. Pour over cabbage and serve.


Serves 4-6.

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