CABBAGE salmon POTATO cheese rolls

Cabbage celebrates the POTATO as the saviour of the IRISH famine.
Salmon with generous portions of cheese make this dish with tomato sauce unique.

The combination of cabbage and potatoes are widely used and appreciated by our Irish friends.  
These vegetables are continual staples in my cooking...
especially with a healthy dose of protein as well as lycopene from tomatoes.
Therefore, why not honour our unique cuisines into one memorable meal ;o)

Cabbage Salmon Potato Cheese rolls
with Tomato sauce
serves 2 meals or 4 entrĂ©es 

(American / Metric measures)

. 8 cabbage ('Savoy') leaves, steamed, cooled

Salmon Potato Cheese mix:
. 2 lbs. (4 medium) cooked potatoes, mashed
. 1 can ( 7.5 oz. / 213g) ‘sockeye’ salmon, drained
. 1/2 cup (50g) Parmesan cheese, grated, packed
. 1/2 cup (50g) Romano cheese, grated, packed
. 1 Tbsp. (15ml) e.v.Olive oil
. zest of 1 lemon (optional)
. 1/4 tsp. (1ml) each of: sea salt, granulated garlic
. 1/4 tsp. (1ml) each of dried herbs: basil, marjoram, sage, tarragon
. 1/2 cup (80g) roasted, almonds, crushed

Tomato Sauce:
. 1 small can Italian tomato, crushed
. 2 Tbsps. (30ml) e.v.Olive oil
. repeat the same amount of spices as mentioned above

1. Steam the cabbage leaves for about 15 minutes or until fork tender.  Careful not to overcook.  Place the leaves into a bowl filled with cold water.  Gently strain and set aside.  
Salmon Potato Cheese mix:
2. Mix and mash all the ingredients in order to achieve a good textured mix.  Set aside.
. Pre-heat oven to 300F/150C/Gas2
3. Place all the tomato sauce ingredients into a 9x9 inch (23x23cm) ovenproof dish.  Place it into the oven so that the sauce starts cooking for 15 minutes.
4. Prepare the cabbage leaves by laying them out onto a work surface.  Cut out the thick bottom stems. 
5. On the top rounded end, add a heaping tablespoon of the salmon-potato mix.  Flap over each extreme end towards the center.  Then, gently roll from the rounded end downwards.  Set all rolls aside with their seam down.   
6. Once the tomato sauce is ready, remove it from the oven in order to add the cabbage rolls seam down.  Raise oven to 350F/180C/Gas4.
Cover the dish tightly with an aluminum foil and bake for another 20 minutes.  
7. Remove the dish from the oven and have it rest for 10 minutes before uncovering and serving with some extra grated cheese of choice.  Enjoy.

Cook in harmony and enjoy happy baking moments.
Many flavourful wishes in all your kitchen adventures.


Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.