John Myers
Smoked Salmon Cabbage Wrap
The perfect smoked salmon cabbage wrap recipe with a picture and simple step-by-step instructions.
- 1 small White cabbage
- 2 Onions
- 4 small Garlic cloves
- 200 g Smoked salmon
- 2 tablespoon Frozen dill
- 2 tablespoon Butter
- 400 g Mushrooms
- 400 g Thyme spice
- 150 ml White wine
- 200 ml Milk or cream
- Salt
- Pepper
- Carefully loosen 8 leaves from the white cabbage and cook for about 3 minutes in salted water, drain the leaves in a sieve, quench, remove the thick central rib and pat all of them dry.
- Now quarter half of the remaining cabbage, remove the stalk and cut into small pieces.
- Peel the onion and garlic – cut into small cubes, clean the mushrooms into slices and cut the salmon into small pieces.
- Heat some oil in a pan and fry the cabbage, an onion and two cloves of garlic in it.
- Now deglaze with the wine and let it boil down, add the salmon and dill, season with salt and pepper – remove from heat and let cool down.
- Press a leaf into a larger ladle – sprinkle some salmon and herb mixture in it and fold in the protruding leaf edges. If you want, you can fix the rolls a little with twine.
- Heat the butter in a pan, sauté the remaining onion, garlic and thyme mushrooms, pour in milk or cream, season with salt and pepper and simmer for approx. 12 minutes.
- Halfway through the process, place the compresses on the mushrooms and heat. Sauce has to be nice and creamy.
- We ate boiled potatoes with it, but mashed potatoes or rice also taste good with it – Bon appetit; 🙂
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