Do you know what should be in your standard cooking repertoire? You guessed it: these salmon and cabbage wraps. They just taste like 1A and are a welcome change from many recipes that use minced meat. The flavors here are a little more subtle and fresh, but still delicious. So it is clear that the optimal standard dish for a nice dinner with your favorite people.
There’s always something fine and special about salmon, right? Somehow this fish makes everything delicious. That’s why it’s worth taking a look at our salmon recipe. After all, there are also these salmon and savoy wraps, so the rest might be good. But our cooking school is also very informative. There you will learn, for example, the differences between wild salmon and farmed salmon. Education is always good and the message is good reading while the food is baking.
Well, are you hungry to harvest salmon and cabbage already? understandable It is best to complete it with one of our supplements. And because we are very nice and want to save you the work, we have 6 recipe suggestions for a suitable supplement. You will definitely find something there:
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Delicious from the oven: picking salmon and cabbage
Delicious salmon and snapper wraps are especially good with a side of potatoes.
Wash the cabbage leaves and peel them in 2 batches in boiling salted water for 3 minutes, rinse and drain. Cut the thick center line of each leaf into a wedge shape. Wash the herbs, dry them. Set aside some dill and chop the rest.
Mix cream cheese, egg and breadcrumbs. Stir in the chopped herbs, except for a little parsley for garnish. Season with salt and pepper. Peel and finely chop the onion.
Heat the oil in a pan, fry the onion in it. Dust with flour and sweat briefly. Stir in the cream and stock, bring to a boil and cook for 2-3 minutes.
Wash the salmon, dry it and cut it into 4 pieces. Spread half of the cheese mixture in the center of the cabbage leaves. Place the salmon on top and spread the rest of the cheese mixture. Place on both sides of the cabbage filling. Gather well from one long side. Place in a casserole dish, seam side down. Taste the sauce and pour it into the mold.
Bake in a preheated oven (electric stove: 180 degrees, fan: 160 degrees, gas: 2 levels) for 30-35 minutes. Serve the roulades with the sauce. Sprinkle with reserved herbs. It tastes like mashed potatoes.