We have used pollock but any white fish would work equally as well
Why we love this
We love recipes that feel relaxed but thoughtful: good seafood, a simple method, and enough flavour to make the meal feel like a small occasion.
What you'll need
Gather everything first, then the cooking feels calmer.
- Pollock fillets
- 1 Onion
- 1 Sweet Pepper (any colour)
- Cooked Rice
- 1 hard boiled egg and 1 lightly beaten raw egg
- Cabbage Leaves
- 1 tin of chopped Tomatoes
- Handful of grated Cheese
- Salt & Pepper
Cook along
Take it step by step; seafood rewards a calm hand.
- 1
Finely chop a medium sized onion and saute in butter for a few minutes
- 2
Add some chopped sweet peppers or chopped celery and saute for a couple more minutes
- 3
Add bite sized pieces of fish and gently saute for a couple more minutes making sure you don't break the fish up too much
- 4
Cover the pan and leave for 5 minutes over a very low heat
- 5
Meanwhile soak 6 cabbage leaves in boiling water to soften them
- 6
Add cooked rice, 1 chopped hard boiled egg and also 1 beaten raw egg and some salt and pepper. Combine gently
- 7
Lay a softened cabbage leaf onto a board and add a spoonful of the fish and rice mixture.
- 8
Turn in the sides of the cabbage leaf and then roll up and place into a greased oven proof dish with the seam underneath
- 9
Carry on and roll up the remaining cabbage leaves and fish mixture.
- 10
Poor a tin of chopped tomatoes over the cabbbage rolls and then add a good handful of grated cheese and some seasoning
- 11
Cover with foil and bake in a preheated oven (180 deg) for 20 minutes
- 12
If you would like to brown the cheese on top remove the foil for the last 5 minutes
- 13
Either serve the rolls whole or cut in half to show the inside
Make it Different
Try this recipe with haddock, smoked haddock, cod or pollock
Missing Ingredients?
If you don't have sweet peppers use celery instead
Serve it with
Keep the sides simple: something fresh, something warm, and a little squeeze of lemon usually does the trick.
