Stuffed cabbage with fish

To prepare these delicious cabbage rolls made from vegetable leaves, we start by preparing the necessary ingredients. The first step is to blanch the leaves. This is done by quickly boiling them in salted water until they become flexible and easy to handle. After blanching, we drain them well to remove excess water, being careful not to damage them.

In another pot, we take care of the fish. Here, it will be boiled in vegetable broth, which may include onion, carrot, bell pepper, and other vegetables to taste. When the fish is cooked, we drain the broth and use a fork to mash the fish, turning it into a fine paste. We add a little of the broth in which the fish was cooked, previously prepared from water and broth cubes, to achieve a more homogeneous composition. It is important not to add egg to this mixture, as it does not suit the desired texture.

Once we have obtained the filling, we spread a blanched leaf on a flat plate. Using a spoon, we place the fish filling in the center of the leaf and carefully fold it, keeping in mind the shape of a cabbage roll. Since the leaves are more "stiff", we need to be careful not to tear them during this stage.

To add extra flavor and texture, we finely chop a vegetable leaf and place it at the bottom of the pot, along with oil, garlic, and a little broth. These ingredients will create a flavor bed on which our cabbage rolls will rest.

We place the cabbage rolls in the pot, making sure to organize them well, then cover everything with the remaining broth. We preheat the oven to a moderate temperature and place the pot inside, letting the cabbage rolls bake for 20-30 minutes, depending on the thickness of the leaves used. Alternatively, the cabbage rolls can be steamed for 10-15 minutes or longer if the leaves are thicker.

In the end, we will enjoy a flavorful and comforting dish, perfect for any occasion, and the cabbage rolls will surely become a beloved dish in any family.

 Ingredients: leaves (beet, spinach, escarole lettuce ...) boiled fish in vegetable soup (I used mackerel) 1 tablespoon of breadcrumbs 1 cup of soup (for 300g of boiled fish) 1 tablespoon of oil salt, garlic (I used powder), lemon juice if you have, yogurt, parsley and/or fresh dill

 Tags:  greenness garlic soup oil over christmas and new year's recipes cabbage rolls