Cabbage wrapped Pollock
We have used pollock but any white fish would work equally as well
Ingredients
(6 people)
- 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
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
Approximate Time
60-70 minutes
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
