Salmon Cabbage Rolls
More From Sunset
Amount per serving
- Calories: 279
- Calories from fat: 5.4%
- Protein: 29g
- Fat: 1.7g
- Saturated fat: 0.1g
- Carbohydrate: 39g
- Fiber: 2.9g
- Sodium: 981mg
- Cholesterol: 35mg
- 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
- 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.
- 2. Cut out and discard cabbage core. Carefully separate leaves from head, keeping them whole.
- 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.
- 4. Cut thickest parts of tough stems from the 8 largest leaves; set leaves aside. Finely chop stems and remaining leaves.
- 5. In pan, mix chopped cabbage with sauerkraut and paprika; spread flat.
- 6. In a bowl, mix salmon, onion, egg white, rice, parsley, bread crumbs, and 3 tablespoons water.
- 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.
- 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.
- 9. Spoon stuffed cabbage rolls and sauerkraut mixture into shallow rimmed bowls. Add sour cream, salt, and pepper to taste.
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