Unsalted butter gives a creamy richness to the lean whitefish and potato filling, making it much easier to spread into the cabbage leaves, as well as keeping the rolls moist through browning and simmering.

Ingredients

One 3/4 pounds russet potatoes
Ten ounces smoked boneless, skinless whitefish, broken into bite size pieces (aproximatelly two cups)
1/2 cup chopped fresh dill, plus leaves for garnish
1/4 cup unsalted butter, at room temperature, plus
Two tablespoons cold unsalted butter, divided
one large egg, beaten One tablespoon thinly sliced fresh chives
One 1/2 teaspoons kosher salt, plus more
1/8 teaspoon ground white pepper
Two large heads green cabbage, halved lengthwise and cored
Two tablespoons canola oil, divided
Two cups fish stock (such as Bar Harbor), divided
Sour cream and pickled red onions, for serving

The best way to Make It

Step one Bring potatoes to a boil in a large saucepan of lightly salted water over high. Cook until easily pierced with a paring knife, aproximatelly twenty five minutes. Empty and let cool twenty five minutes. Peel potatoes, and cut into 1/2 inch pieces; place in a big bowl. Add white pepper, salt, chives, egg, room-temperature butter, dill, and whitefish ; carefully stir to mix. Set filling aside.

Step two Bring a medium stockpot of salted water to a boil over high. Carefully remove aproximatelly twenty big outer cabbage leaves in bunches (so they’re not totally separated), in addition to three to five smaller leaves (to spot up tears in the bigger leaves). Working in two batches, add cabbage leaves to water that is boiling; cook until leaves are actually pliable and may twist quite easily without breaking, aproximatelly ten minutes per batch. Using a spider, transfer leaves to a wire rack set inside a rimmed baking sheet to drain. Let cool fifteen minutes. Separate large cabbage leaves; use a paring knife to carefully shave veins to allow it to be much easier to roll the filled cabbage leaves.

Step three Lay cabbage leaves on a work surface area, cupped side up. Spoon 1/4 cup packed potato filling onto one conclusion of every cabbage leaf. Starting at end with filling, roll up leaf slightly, and fold outer sides of leaf over toward center, keeping leaf pressed tightly around filling as you roll into a neat cylinder. Place cabbage rolls, seam sides down, on a plate.

Step four Heat one tablespoon oil in a big high sided skillet over medium. Add half of cabbage rolls, seam sides down. Cook, until browned, undisturbed, four to five minutes. Carefully flip rolls, keeping seams intact. Put one cup fish stock and one tablespoon cold butter, carefully swirling skillet to distribute. Go back to a simmer. Reduce heat to low, and lightly simmer, undisturbed, until thickest part of vein is very easily pierced with a paring knife, five to nine minutes. Transfer rolls to a platter; coverage to stay hot. Wipe skillet clean. Repeat process with remaining one tablespoon oil, remaining cabbage rolls, remaining one cup fish stock, and remaining one tablespoon cold butter. Sprinkle cabbage rolls with dill leaves. Serve with sour cream and pickled red onions.

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