Steamed pointed cabbage

Name: Steamed pointed cabbage
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 40 g Wild rice mixture; 7-10 Tbsp Salt; 250 g Pointed cabbage; 1 Onion; 2 discs (40 g each) Salmon fillet; 2 stem(s) Dill; 1 TEASPOON Oil; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 150 ml Vegetable stock; 1-2 TABLESPOONS Processed cheese preparation; 7-10 Tbsp Lemon and dill

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

40 g Wild rice mixture
7-10 Tbsp Salt
250 g Pointed cabbage
1 Onion
2 discs (40 g each) Salmon fillet
2 stem(s) Dill
1 TEASPOON Oil
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
150 ml Vegetable stock
1-2 TABLESPOONS Processed cheese preparation
7-10 Tbsp Lemon and dill

Directions

1
Prepare rice in boiling salted water according to package instructions. In the meantime clean, wash and chop the pointed cabbage. Peel and finely chop the onion. Wash salmon and pat dry. Wash dill, pluck or chop small flags. Heat oil. Fry the diced onion and cabbage for about 5 minutes while turning them, season with salt and pepper and push aside a little.
2
Add salmon slices, also season with salt and pepper. Fry for about 3 minutes on each side, sprinkle with lemon juice. For the sauce, briefly bring the stock to the boil. Stir in the cheese. Add dill and season with salt and pepper. Serve everything garnished with lemon and dill