Kohlrouladen with salmon

Name: Kohlrouladen with salmon
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Savoy cabbage leaves; 7-10 Tbsp Salt; 1 Onion; 2 TABLESPOONS Oil; 250 g red rice; 500 g Salmon fillet without skin; 7-10 Tbsp Pepper; 7-10 Tbsp Kitchen yarn

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Savoy cabbage leaves
7-10 Tbsp Salt
1 Onion
2 TABLESPOONS Oil
250 g red rice
500 g Salmon fillet without skin
7-10 Tbsp Pepper
7-10 Tbsp Kitchen yarn

Directions

1
Wash the cabbage leaves and cut the middle panicle flat. Blanch the leaves for about 3 minutes in boiling salted water. Remove and rinse under cold water. Drain leaves on kitchen paper
2
Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan. Sauté the onion until transparent. Add rice, mix and add about 600 ml water. Salt the water, cover and let it simmer at low to medium heat for about 20 minutes
3
Wash the salmon fillet, dab dry and cut into 4 equal pieces. Season with salt and pepper and place each in the middle of a cabbage leaf. Wrap the side over the salmon, wrap and tie together with kitchen string
4
Heat 1 tablespoon of oil in a frying pan. Fry the roulades for approx. 5 minutes while turning. Season with salt and pepper. Drain the rice. Arrange cabbage roulades and rice on plates