Having so many cabbages maturing on the rooftop farm some new recipes need to be explored. Here is a twist on a traditional french recipe for Choux farce au Saumon / Salmon stuffed Cabbage.
- One head large cabbage
- 2 lbs Salmon Fillet
- One hole fish Perogie
- Small Carrots
- 1 large onion
- 1 zucchini
- 1 Portobello mushroom
- fresh picked bay leaves and sage leaves
Chop up whole cleaned and scaled perogie and simmer in boiling about 2 quarts of water to make a fish stock. Add the fresh bay leaves and sage at mid point of simmering. Simmer for 20 min, then set aside.
Slice salmon into thin slices add sea salt and fresh ground pepper
Clean and wash cabbage in cold water
then blanch in boiling water for 3 minutes. remove and run under cold water to soften the leaves.
Line a colander with these cloth. Carefully remove the leaves and lay in the colander. Then add layers of salmon and more layers of cabbage leaves.
When finished pull the chefs cloth tight and tie on top. The place the stuffed cabbage in the pot of fish stock and simmer for 20 min. I added some dried spices at this point (Basil, pepper, parsley.)
While the cabbage is simmering stir fry garlic, chopped onions, carrots, zucchini, and portobello mushrooms in a large pan with grapeseed oil and white wine. (Traditional recipes call for goose fat and bacon to be added to this mix, I added some butter instead)
Remove the cooked stuffed cabbage, very carefully untie and place in the large pot with the vegetables and simmer on low for 40 min. I untied the bundle the placed in the pot with the cheese cloth still intact, then rolled it over and pulled of the chefs cloth to prevent it from falling apart. Ladle on the fish stock occasionally if it gets too dry. I also placed a pad of butter on top of the stuffed cabbage at mid point of the simmering and added some white wine a few times.
Removed the fully cooked cabbage and slice like a cake.
Serve with the vegetables on the side