Do you know what should be in your standard recipe? You guessed it: these Salmon and Savoy Cabbage Rolls. They taste simply 1A and are a welcome change from many roulade recipes with grilled meat. Here the flavors are a little better and fresher, but still delicious. So obviously a nice casual dish for a nice dinner with loved ones.
There’s always something good and special about salmon, right? Somehow this fish makes everything sweeter. For this reason, it is worth looking at our recipes with salmon. After all, there are also these salmon and savoy wraps, so the rest can only be good. But our cooking school is also very informative. There, for example, you will find the difference between wild and farmed salmon. A lesson is always good while your food is in the oven and the post is a great read.
Well, Salmon and Savoy Cabbage Wrap Are you hungry already? Understandable. It is better to fill them in a side dish. And because we are very nice and want to save your work, we have 6 recipes for the perfect side dish. You will definitely find something there:
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Sweet from the oven: salmon and savoy cabbage wrap
The delicious salmon and savoy wraps taste especially good with a side dish of potatoes.
Wash the savoy cabbage leaves and soak them in 2 cups of boiling salted water for 3 minutes, rinse and drain. Cut the middle thick vein of each leaf into a circular shape. Wash the herbs, dry them. Separate some of the dough and cut the rest.
Mix cream cheese, eggs and breadcrumbs. Mix in the chopped herbs, except for a little parsley for decoration. Season with salt and pepper. Peel the red onion and chop it well.
Heat oil in a pan and fry onion in it. With powder dust and sweat for a short time. Pour in cream and soup, bring to the boil and cook for 2-3 minutes.
Wash the salmon, dry and cut into 4 parts. Spread half of the cheese mixture between the cabbage leaves. Place the salmon on top and spread the remaining cheese mixture on top. Place the savoy cabbage on 2 sides of the filling. Roll tightly from one long side. Place in a bowl, seam side down. Taste the sauce and pour it into the mold.
Bake in a preheated oven (electric oven: 180 degrees, fan: 160 degrees, gas: level 2) for 30-35 minutes. Serve the roulades with the sauce. Sprinkle with preserved herbs. It tastes like mashed potatoes.