Savoy cabbage rolls with salmon

Ingredients for 4 servings:

• 100 g whole grain rice
• 4 savoy cabbage leaves
• 1 bell pepper(s)
• 4 mushrooms
• 1 piece(s) ginger
• ½ tsp, heaped garam masala
• ½ tsp, heaped turmeric
• 3 pinches of paprika powder
• 3 pinch(s) nutmeg powder
• 1 sprig(s) tarragon
• ½ lemon(s)
• 50 g oat flakes, wholegrain
• 1 ball of mozzarella, low-fat
• 4 salmon fillets
• Oil for frying
• salt and pepper
• Fat for the mold
• some flour for the salmon fillets

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

Cook the washed wholegrain rice according to the instructions for about 35 minutes. At the same time, simmer the savoy cabbage leaves in salted water for 8 minutes, then drain in a sieve. Finely chop the remaining vegetables and the ginger very finely. Heat a little oil in the pan, add the vegetables, spices, and tarragon sprig, and cook gently with the lid closed for about 5 minutes. Then add lemon juice to the stir-fried vegetables and stir in the oats to thicken them. Cook for another 5 minutes. Preheat the oven to 200°C (top/bottom heat). Remove the tarragon, mix in the cooked rice, and season with pepper and as little salt as possible. Cut out the thickened base of the savoy cabbage leaves, or the middle rib, and fill each with a quarter of the filling mixture. Fold the savoy cabbage leaves over the sides and roll them up. Place the savoy cabbage rolls in a greased ovenproof dish and top with finely chopped mozzarella. Bake in the oven for 12-15 minutes on the middle rack. Meanwhile, season the salmon fillets with salt and pepper and lightly flour them until cooked through on both sides. Serve with the savoy cabbage rolls. Approx. 490 kcal per serving.