Salmon Cabbage Rolls
How to Make It
Step 1
1
In a 2 1/2- to 3-inch-deep 12-inch frying pan or 5- to 6-quart pan, bring about 1 inch of water to a boil over high heat.
Step 2
2
Cut out and discard cabbage core. Carefully separate leaves from head, keeping them whole.
Step 3
3
Add cabbage to pan, cover, and cook until leaves are wilted, 3 to 4 minutes. Drain water from pan and fill with cold water. Drain again.
Step 4
4
Cut thickest parts of tough stems from the 8 largest leaves; set leaves aside. Finely chop stems and remaining leaves.
Step 5
5
In pan, mix chopped cabbage with sauerkraut and paprika; spread flat.
Step 6
6
In a bowl, mix salmon, onion, egg white, rice, parsley, bread crumbs, and 3 tablespoons water.
Step 7
7
Mound 1/8 of the salmon mixture at stem end of cupped side of each reserved cabbage leaf. Form the meat into a horizontal log 2 1/2 to 3 inches long, fold leaf sides over salmon, then roll from stem end to enclose. Set rolls, seams down, on sauerkraut mixture in pan.
Step 8
8
Mix tomato juice and broth. Pour over cabbage rolls. Cover pan and bring to a boil over high heat. Reduce heat to medium-low and simmer until salmon is opaque but still moist-looking in center of thickest part (cut to test), about 8 minutes.
Step 9
9
Spoon stuffed cabbage rolls and sauerkraut mixture into shallow rimmed bowls. Add sour cream, salt, and pepper to taste.
Ingredients
1 head savoy cabbage (about 1 1/4 lb.)
1 jar (16 oz.) sauerkraut, rinsed, drained, and squeezed dry
1/2 teaspoon paprika
1 pound seasoned ground-salmon patties (thawed, if frozen)
3/4 cup finely chopped onion
1 large egg white
3/4 cup dried precooked white rice
1/4 cup chopped parsley
1/4 cup fine dried bread crumbs
1 cup tomato juice
1 cup fat-skimmed beef broth
Nonfat or low-fat sour cream
Directions
Step 1
1
In a 2 1/2- to 3-inch-deep 12-inch frying pan or 5- to 6-quart pan, bring about 1 inch of water to a boil over high heat.
Step 2
2
Cut out and discard cabbage core. Carefully separate leaves from head, keeping them whole.
Step 3
3
Add cabbage to pan, cover, and cook until leaves are wilted, 3 to 4 minutes. Drain water from pan and fill with cold water. Drain again.
Step 4
4
Cut thickest parts of tough stems from the 8 largest leaves; set leaves aside. Finely chop stems and remaining leaves.
Step 5
5
In pan, mix chopped cabbage with sauerkraut and paprika; spread flat.
Step 6
6
In a bowl, mix salmon, onion, egg white, rice, parsley, bread crumbs, and 3 tablespoons water.
Step 7
7
Mound 1/8 of the salmon mixture at stem end of cupped side of each reserved cabbage leaf. Form the meat into a horizontal log 2 1/2 to 3 inches long, fold leaf sides over salmon, then roll from stem end to enclose. Set rolls, seams down, on sauerkraut mixture in pan.
Step 8
8
Mix tomato juice and broth. Pour over cabbage rolls. Cover pan and bring to a boil over high heat. Reduce heat to medium-low and simmer until salmon is opaque but still moist-looking in center of thickest part (cut to test), about 8 minutes.
Step 9
9
Spoon stuffed cabbage rolls and sauerkraut mixture into shallow rimmed bowls. Add sour cream, salt, and pepper to taste.
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