Salmon Cabbage Rolls

Salmon Cabbage Rolls

Posted 2018-01-24 by Annalisa Brownfollow
These brightly coloured rolls comprise of barbequed salmon, carrots and spinach and are held together with cabbage leaves – a healthier and nutrient packed alternative to using traditional lettuce leaves.

This dish will leave family and friends completely surprised they’re devouring a meal that is so rich in nutrients, minerals and fibre. Complete the dish by drizzling some zucchini sauce over the cabbage rolls, which will elevate the flavour to a whole new level. It’s a great way of covering the spectrum of vegetable servings in one meal.

You would never know you’re eating cabbage !

are an easy, delicious, healthy and quick dish to create

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 4 as an entrée

2 Salmon steaks
2 Tbsp chickpea pâté
8 Cabbage leaves
20 Spinach leaves
2 Carrots
Black Pepper
3-4 Tbsp zucchini sauce

  • Heat a BBQ or grill and cook the salmon steaks for approximately 6-8 minutes or until it starts to turn pink in colour.

  • Remove the cooked salmon and allow to cool while preparing the other ingredients.

  • Peel and cut the carrots into long and thin slices using a mandolin.

  • Blanch the carrots in boiling water for a couple of minutes then remove and rinse under cold running water then set aside.

  • Blanch the cabbage leaves in boiling water for a couple of minutes. As per the carrots, remove and rinse under cold running water. Pat the leaves dry with absorbent paper towels and set aside.

  • Combine the cooked salmon and chickpea pâté in a medium sized bowl and using a fork mash the salmon until the mixture becomes smooth and cream like.

  • To assemble the rolls … spread each cabbage leaf with a spoonful of the salmon mix.

  • Layer the carrot slices over the salmon.

  • Layer the spinach leaves on top of the carrot. Season with pepper and roll each cabbage leaf into tight rolls.

  • Layer the cabbage leaves with cooked salmon, carrots and spinach.

  • Wrap each cabbage roll in cling-film and place into salted boiling water. Cook for 5 minutes then drain and cool.

  • Roll the cabbage leaves tightly, cover with clingwrap and cook in boiling water.

  • Cut each roll in half, slicing the rolls diagonally. Remove the cling-film prior to placing on a serving plate.

  • Drizzle a little zucchini sauce over the top of the salmon and cabbage rolls and serve.

  • The rolls will keep refrigerated for up to 1 - 2 days and can be served hot or cold.

  • These salmon cabbage rolls taste equally as delicious served hot or cold.


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