Salmon-Stuffed Cabbage with Cherry Tomato Sauce
There’s more than one way to elevate so-called ordinary ingredients (like that head of cabbage relegated to the back of the fridge). Dollops of a fancy condiment will liven up…
Instructions
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1
In a large saucepan over medium heat, soften the onions for 5 minutes in the oil. Add the rice and broth. Bring to a boil. Cover and cook for 30 minutes over medium-low heat or until the rice is tender and all the liquid has been absorbed. Add the salmon cubes. Cook uncovered for 5 minutes, stirring frequently, until the salmon begins to flake. Season with salt and pepper. Set aside.
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2
Meanwhile, in another large saucepan of salted boiling water, blanch the cabbage leaves for 5 minutes or until tender. Cool in an ice bath and drain. Pat dry with paper towels.
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3
Lay the cabbage leaves flat and, using a paring knife, trim the thickest section of the stem at the base of each leaf.
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4
Line a bowl with a 9-inch (23 cm) opening with 7 cabbage leaves, starting with the greenest leaves. Cover with one-third of the salmon mixture. Layer with 4 cabbage leaves. Cover with the remaining salmon mixture and the remaining 4 cabbage leaves. Press the stuffed cabbage into the bowl to create a rounded shape.
There’s more than one way to elevate so-called ordinary ingredients (like that head of cabbage relegated to the back of the fridge). Dollops of a fancy condiment will liven up that piece of salmon, but so will a little ingenuity—which is free of charge. Our Test Kitchen took this mission to heart when it devised this show-stopper using ingredients (fewer than 10 in all) that are anything but showy: cabbage, cherry tomatoes, rice and, yes, salmon. The result is a twist on our grandmothers’ stuffed cabbage, reimagined in a way that delivers a visual wow factor in addition to being tasty and economical. Take note: Wrinkled, or “ugly,” cherry tomatoes are almost preferable in this case—they’re less acidic and incredibly sweet when cooked.
