← All recipes

🍽️ Fish and Cabbage Rolls with Rice Filling

525 kcal · 30 min · 4 servings

Ingredients

• Cod back fillet 500 g
• Salt pinch
• Savoy cabbage 0.25 pc.
• Basmati rice 300 g
• Spring onions 1 bunch
• Mango 1 pc.
• Organic limes 1 pc.
• Olive oil 2 tbsp
• Soy sauce 2 tbsp
• Chili, ground pinch
• Pepper, black ground pinch
• Vegetable broth 600 ml
• Dry white wine 100 ml
• Whipping cream 100 g
• Thickener, light 2 tbsp

Instructions

1. 1. Thaw the cod overnight in the refrigerator.
2. 2. Bring about 5 liters of salted water to a boil in a large pot.
3. 3. Wash the savoy cabbage thoroughly.
4. 4. Carefully separate 8 to 12 leaves and remove the hard stems.
5. 5. Cook the leaves in the boiling salted water for about 4 minutes until they are soft.
6. 6. Drain the leaves, rinse them under cold water, and let them drain.
7. 7. Bring about 700 ml of salted water to a boil in another pot.
8. 8. Cook the basmati rice in it for about 12 minutes until soft.
9. 9. Wash the spring onions and pat them dry.
10. 10. Cut off the roots and slice the onions into thin rings.
11. 11. Peel the mango and remove the flesh from the stone.
12. 12. Cut the flesh into small cubes.
13. 13. Wash the fish and pat it dry with a kitchen towel.
14. 14. Cut the fish into small cubes as well.
15. 15. Halve the lime and squeeze out the juice.
16. 16. Heat oil in a frying pan over medium to high heat.
17. 17. Fry the fish, mango, and spring onions for about 5 to 6 minutes, turning them occasionally.
18. 18. Season the mixture with soy sauce, lime juice, chili, and pepper.
19. 19. Fold half of the cooked rice into the fish mixture.
20. 20. Keep the remaining rice warm.
21. 21. Fill the savoy cabbage leaves with the fish and rice mixture.
22. 22. Fold in the sides of the leaves.
23. 23. Roll the leaves up tightly.
24. 24. Place the cabbage rolls tightly in a large pot or casserole dish with the seam side down.
25. 25. Add broth and wine.
26. 26. Cook the rolls covered for about 10 minutes over medium heat.
27. 27. Remove the cabbage rolls and keep them warm.
28. 28. Add the cream to the cooking liquid.
29. 29. Bring the sauce to a boil.
30. 30. Thicken the sauce slightly with a sauce thickener.
31. 31. Finally, season the sauce to taste.
32. 32. Plate the savoy cabbage rolls with the fish and rice filling.
33. 33. Serve the rolls with the remaining rice and the sauce.

Nutrition per serving

• kcal: 525
• Protein: 38 g · Fett/Fat: 22 g · Carbs: 47 g