The cabbages are now mature on the g_space rooftop farm so I’m trying stuffed cabbage rolls. Traditionally the stuffed cabbages are filled with rice and ground beef, but I’m preparing a lighter version using salmon and long grain wild rice.
- Chopped onion
- Crushed garlic
- fresh basil
- cabbage leaves
- chopped salmon fillet
- Long grain wild rice
- Tomato Sauce
Pre cook the rice, then pan fry the onion, garlic and Salmon until salmon is cooked.
Mix the rice and salmon in a bowl add in 2 eggs and seasoning, Salt Pepper, and oregano. I also added a chopped hot pepper.
Boil the Cabbage leaves in a pot of water until they start to soften, Don’t over cook.
remove Cabbage leaves and let cool
Place mixture into leaves and roll uo tightly
Brown the rolls in a skillet in grape seed oil. When browned enough add in tomato sauce and simmer for 10 – 15 min. Add a little water if the pan gets too dry.