New American cuisine

Easy

Cod Stuffed Cabbage Rolls

Name: Cod Stuffed Cabbage Rolls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: New American
Ingredients: Cabbage Leaves Boil; 4 large Savoy Cabbage Leaves; 1 tbsp. Coarse Salt; 4 cup Water; Cabbage Wraps Fillings; 1/3 cup Long Squash; 1/2 cup Baby Bella Mushrooms; 10.5 oz. Cod Fillets; 2 tsp. Cooking Wine; 1/2 tsp. Ground Salt; 1/2 tsp. Ground Black Pepper; White Sauce; 1 tbsp. Olive Oil; 2 tbsp. Shallot; 2 cloves Garlic; 1 tsp. Ginger, grated; 1/4 cup White Wine; 1/3 cup Heavy Cream; 1/4 tsp. Ground Salt; 1/4 tsp. Ground Black Pepper; 1 tsp. Lemon, juiced; 1/8 tsp. Nutmeg; 2 tbsp. Butter

Chef Bao Qiu

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

There is nothing better tasting and elegant looking than a fish fillet, nestled with stripes of long squash and mushrooms, and cooked in a cabbage wrap. Not your ordinary green cabbage leaves but the distinctly enchanting savoy cabbage. Serve with a creamy seasoned white sauce.

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

Cabbage Leaves Boil
4 large Savoy Cabbage Leaves
1 tbsp. Coarse Salt
4 cup Water
Cabbage Wraps Fillings
1/3 cup Long Squash
1/2 cup Baby Bella Mushrooms
10.5 oz. Cod Fillets
2 tsp. Cooking Wine
1/2 tsp. Ground Salt
1/2 tsp. Ground Black Pepper
White Sauce
1 tbsp. Olive Oil
2 tbsp. Shallot
2 cloves Garlic
1 tsp. Ginger, grated
1/4 cup White Wine
1/3 cup Heavy Cream
1/4 tsp. Ground Salt
1/4 tsp. Ground Black Pepper
1 tsp. Lemon, juiced
1/8 tsp. Nutmeg
2 tbsp. Butter

Directions:

Step 1

Cut cod fillet into two pieces. Bring water to boil in a large stainless-steel sauté pan.

Step 2

Trim the stem off of the leaves.

Step 3

Add 1 tablespoon coarse salt to the boiling water, then blanch the cabbage leaves for 1 minute.

Step 4

In a large bowl, place the leaves in 4 cups of cold water, and then add ice.

Step 5

Peel and thinly slice the long squash, then julienne cut. Thinly slice the Baby Bella mushrooms, set aside. Remove cabbage from water, and pat dry with a paper towel.

Step 6

Take one leave of cabbage, place a layer of sliced squash, then a layer of sliced mushrooms, place one the cod fillet on top, add wine, and ¼ teaspoon each salt and black pepper, fold the 4 sides of the leaves.

Step 7

Turn upside down the cabbage roll onto another cabbage leaf, then wrap leaf over existing one. Repeat the same process to make another wrap.

Step 8

On high-heat, bring enough water to simmer, under heat-proof plate, in a 3.5- or 4- quart saucier pan, place plate in pan, then place cabbage rolls on plate.

Step 9

Cover pan, and steam the rolls for 8 minutes. (See tip below for steaming technique.)

Step 10

Meanwhile, mince shallot and ginger.

Step 11

Heat a small saucepan, then add oil, and shallot, press garlic over the pan, and stir. Add minced ginger and white wine, then light to flambé.

Step 12

Remove the steamed cabbage rolls from steam, and place on separate serving plates.

Step 13

When the flame goes out over sauce, add heavy cream, add ¼ teaspoon each of ground salt and black pepper, lemon juice, grated nutmeg over pan.

Step 14

Add butter, and stir until it thickens. Then remove the sauce to a bowl.

Step 15

Cut wraps vertically but not all the way down to the bottom. Add the white sauce on the side of the wraps.

Step 16

Dress with the baby belle radish slices, edible flower pedals, and serve.

Final Notes

Steaming Tip: Take aluminum foil and ball it up. Put balls at the bottom of the pan that is larger than the heat-proof plate to steam wraps on. Almost cover the aluminum foil balls with water. Bring water to boil and place plate on top.