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🍽️ Pollock in Cabbage Parcels

332 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg white cabbage (1 white cabbage)
• 600 ml fish stock
• 3 large red bell peppers
• 600 g haddock fillet
• white pepper
• lemon juice
• 1 tbsp curry powder
• 2 tbsp chopped parsley

Instructions

1. 1. Remove the outer leaves from the cabbage.
2. 2. Briefly blanch the whole head of cabbage in boiling water.
3. 3. Carefully separate 8 large leaves from the head.
4. 4. Boil these leaves in salted water for 10 minutes.
5. 5. Lift out the leaves and shock them in ice water.
6. 6. Let the leaves drain.
7. 7. Quarter the remaining white cabbage lengthwise.
8. 8. Cut out the core from the quarters.
9. 9. Cut the cabbage crosswise into thin strips.
10. 10. Bring fish stock to a boil in a wide pot.
11. 11. Cook the cut cabbage strips in the stock for 10 minutes.
12. 12. Wash the bell peppers.
13. 13. Remove the stems and seeds from the bell peppers.
14. 14. Halve the bell peppers.
15. 15. Cut the bell pepper into small pieces.
16. 16. Lay 2 cabbage leaves slightly overlapping side by side.
17. 17. Divide the pollock fillet into 4 equal parts.
18. 18. Place one piece of fish on a cabbage leaf.
19. 19. Season the fish with salt and pepper.
20. 20. Drizzle some lemon juice over the fish.
21. 21. Distribute 1 tablespoon of pepper pieces on the fish.
22. 22. Wrap the fish and pepper into a parcel.
23. 23. Add the remaining pepper pieces to the cabbage in the pot.
24. 24. Season the mixture with curry powder, salt, pepper, and lemon juice.
25. 25. Place the cabbage parcels on top of the vegetables.
26. 26. Cook the parcels over medium heat for approx. 8 minutes.
27. 27. Plate the parcels with the vegetables.
28. 28. Cut the parcels in half crosswise if desired.
29. 29. Sprinkle the dish with parsley.
30. 30. Serve the parcels with boiled potatoes as desired.

Nutrition per serving

• kcal: 332
• Protein: 45 g · Fett/Fat: 5 g · Carbs: 21 g