Recipes  

Salmon-Stuffed Cabbage with Cherry Tomato Sauce

  • Preparation 35 MIN
    Cooking 55 MIN
  • Servings 4
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There’s more than one way to elevate so-called ordinary ingredients (like that head of cabbage relegated to the back of the fridge). Dollops of a fancy condiment will liven up that piece of salmon, but so will a little ingenuity—which is free of charge. Our Test Kitchen took this mission to heart when it devised this show-stopper using ingredients (fewer than 10 in all) that are anything but showy: cabbage, cherry tomatoes, rice and, yes, salmon. The result is a twist on our grandmothers’ stuffed cabbage, reimagined in a way that delivers a visual wow factor in addition to being tasty and economical. Take note: Wrinkled, or “ugly,” cherry tomatoes are almost preferable in this case—they’re less acidic and incredibly sweet when cooked.

Ingredients

Stuffed Cabbage

Sauce

Preparation

Stuffed Cabbage

  1. In a large saucepan over medium heat, soften the onions for 5 minutes in the oil. Add the rice and broth. Bring to a boil. Cover and cook for 30 minutes over medium-low heat or until the rice is tender and all the liquid has been absorbed. Add the salmon cubes. Cook uncovered for 5 minutes, stirring frequently, until the salmon begins to flake. Season with salt and pepper. Set aside.
  2. Meanwhile, in another large saucepan of salted boiling water, blanch the cabbage leaves for 5 minutes or until tender. Cool in an ice bath and drain. Pat dry with paper towels.
  3. Lay the cabbage leaves flat and, using a paring knife, trim the thickest section of the stem at the base of each leaf.
  4. Line a bowl with a 9-inch (23 cm) opening with 7 cabbage leaves, starting with the greenest leaves. Cover with one-third of the salmon mixture. Layer with 4 cabbage leaves. Cover with the remaining salmon mixture and the remaining 4 cabbage leaves. Press the stuffed cabbage into the bowl to create a rounded shape.

Sauce

  1. In a small bowl, combine the broth and tomato paste. Set aside.
  2. Gently turn the stuffed cabbage out into a large skillet. Reshape, if needed. Pour the broth mixture into the skillet and place the cherry tomatoes around the cabbage. Season with salt and pepper. Bring to a boil. Cover and let simmer over low heat for 15 minutes or until the tomatoes burst and the cabbage is tender but still bright green.
  3. Gently cut the stuffed cabbage into wedges and serve with the cherry tomato sauce.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.