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Fish Cabbage Rolls

Cabbage pairs wonderfully with meat, but with fish it's downright finger-licking good! This is really a version of stuffed cabbage rolls—only instead of meat, you wrap fish in the cabbage leaves.

jakalkaAuthor avatar
Recipe author
Fish with bread and cabbage
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 1 g
Fats 53 % 8 g
Carbohydrates 40 % 6 g
103 kcal
GI: 71 / 29 / 0
  • I really love this recipe for fish with cabbage—mostly because it's less predictable than the usual meat-and-cabbage. Use any white fish you like; my favorites are pike perch, perch, and haddock. Clean the fish, removing the fins and innards, cut off the head, and fillet it off the bones. Grind the fillets into a fish mince (I use a food processor, but a regular meat grinder works too). Soak the pieces of white bread in water. Finely chop the onion and sauté it in vegetable oil. Combine the fish mince, onion, and the squeezed-out soaked bread. Season with salt and pepper to taste. Boil the cabbage and separate it into leaves. Cut out the thick ribs from each leaf, or flatten them with a mallet. Wrap the fish mince in a cabbage leaf, then lightly brown the rolls in a skillet with vegetable oil. Arrange the rolls in a pot, add the water, and simmer on the stovetop or in the oven. For a sauce, mince the garlic and stir it into about ½ cup (100 g) of vegetable oil. Serve the finished rolls drizzled with the sauce.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Green cabbage - 46  kcal/100g
  • Fresh frozen green cabbage in a package - 45  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • White bread - 266  kcal/100g

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