Salmon Stuffed Cabbage
This is a delicious twist on stuffed cabbage, especially for those who are trying to get more fish into their diets. It’s easy to put together and it all cooks in one pot. Ready-to-serve brown and wild rice mix is available in individual serving-size cups.
Large head of cabbage
Cans(s) or pouches salmon totalling 10 to 12 ounces
4 servings ready-to-serve brown and wild rice mix
8-ounce can tomato sauce
15-ounce can ready-to- serve chicken broth
½ teaspoon dried thyme leaves
Trim and core the cabbage and put it core side down in a roomy pot with an inch of water. Bring to a boil, cover and cook 4 to 5 minutes to soften outer leaves. Remove cabbage and cool. Peel off 6 large outer leaves for stuffing. Use a knife to coarsely shred about 3 cups of the remaining cabbage and put it in the bottom of the pot.
Drain salmon and separate it with a fork. Mix eggs and rice with the salmon and 2 tablespoons of the tomato sauce. Fill large leaves with salmon mixture, fold in sides, roll up and place seam side down atop the shredded cabbage in the pot. Drizzle with broth and remaining tomato sauce. Sprinkle with thyme.
Cover, bring to a boil, reduce heat and simmer over low heat 30-45 minutes or until cabbage is tender. Place a cabbage roll in each shallow soup plate, top with shredded cabbage and moisten with broth. Serves 6.
See more of Janet Groene's galley-tested recipes athttp://www.CampAndRVCook.blogspot.com