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Salmon stuffed cabbage with lemon sauce

Recipe Information

Ingredients

• 1 Med Cabbage
• 1 1/2 qts Boiling water
• 3 1/2 tsp kosher salt
• 1 lg red onion minced
• 1/4 tsp dill
• 1/4 cup sweet cream butter
• 1 lb Healthy Hearts Wild salmon
• 1/2 cup cooked wild rice
• 1/4 tsp freshly ground black pepper
• 2 TBS freshly sqeezed lemon juice
• 2 TBS corn starch disolved in a little water
• 2 TBS water
• 1/8 tsp white pepper

Method

Boil cabbage in salted water 3-4 minutes. Drain and reserve 2 1/2 cups water. Cool cabbage, core and remove 12 large leaves. Spread leaves out flat. Saute onion in 2 tablespoons butter until softened, then mix with healty hearts wild salmon, rice,dill, 1 teaspoons salt and pepper. Put a spoonful of the mixture in the middle of each leaf, fold up sides, roll up and secure with a toothpick. Place the rolls in one layer in a large pot, add reserved water, lemon juice and remaining butter. Cover and simmer 1 hour. Remove cabbage rolls from pot. Mix corn starch paste into cooking liquid and cook 3-4 minutes until thickened. Add remaining salt and white pepper. Pour over cabbage and serve.