Stuffed savoy-cabbage rolls

Name: Stuffed savoy-cabbage rolls
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Head Savoy cabbage (approx. 750 g); 600 g Salmon fillet (without skin); 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 100 ml White wine; 200 g Whipped cream; 250 g ribbon noodles; 1/2 bunch Dill; 2 TABLESPOONS sauce thickener; 7-10 Tbsp wooden sticks

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Head Savoy cabbage (approx. 750 g)
600 g Salmon fillet (without skin)
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
100 ml White wine
200 g Whipped cream
250 g ribbon noodles
1/2 bunch Dill
2 TABLESPOONS sauce thickener
7-10 Tbsp wooden sticks

Directions

1
Clean the cabbage, remove 4 large outer leaves. (Use remaining cabbage for other purposes.) Wash fish, dab dry and cut into 4 pieces. Sprinkle with lemon juice and leave to stand.
2
Blanch cabbage leaves briefly in boiling salted water, rinse cold and drain. Cut the thick rib of the cabbage leaves flat. Sprinkle salmon with salt and pepper. Place the salmon on the cabbage leaves, wrap it in the cabbage leaves and fix it with wooden sticks.
3
Heat the oil in a pan. Fry the savoy-cabbage rolls in it. Deglaze with wine and cream, bring to the boil and cook over a low heat for 10 minutes. Cook the pasta in plenty of boiling salted water for 10 minutes.
4
Wash the dill and chop finely. Remove the savoy-cabbage rolls and keep warm. Sprinkle the sauce thickener into the stock while stirring. Bring to the boil again. Add the dill. Season to taste with salt and pepper. Pour the pasta onto a sieve and drain.
5
Arrange noodles and savoy-cabbage rolls on a plate. Pour the sauce over it and serve.