Looks great yes? We have a fabulous garden this year. Six beautiful heads of cabbage are getting ready to form heads, but while they have a ways to go I am thinking about the giant outside leaves. There is no way the pioneers wasted these, but what did they do? So I am thinking cabbage rolls….with some fish. In a since a meal in one type dish. We were very pleased with how this turned out.
- Giant cabbage leaves, preferably ones about dinner plate size
- Fish fillets, I used Swai. Firm white fish that is mild in flavor
- 1/2 cup white rice
- 1 cup water
- 1/4 cup soy sauce
- 1 green onion
In a microwave safe bowl put rice, water and soy sauce. On high zap for 2 minutes, set aside. Wash cabbage leaves. In very large skillet put about 1/2-3/4 inch water. Heat water….does not have to boil. Place leaves one at a time in hot water, carefully flip over about 45 seconds each side. Just enough so leave bend easily. Put on a plate until all the leaves are done. Meanwhile, in a braising pan put some water in it to cook rolls. I used about 1/2 inch.
Add chopped green onion to rice mixture and stir. Taking one leaf at a time remove the large stem area by cutting in a v shape. Do not cut the leaf in half. Only a few inches up, just so it rolls easier. Using the inside of the cabbage place fish fillet, a scoop of rice mixture including some liquid. Roll sides in, top to bottom and tuck the remaining cabbage over, place in hot water of braising pan. Do this to each leaf. I did use up all the rice with the three leaves. Any liquid remaining in the bowl I pour into the pan to cook the rolls. Cover when done and cook medium heat for 40 minutes. This was a complete meal with great flavor.
As always we hope you enjoy.