Finally I dish that is safe to eat regardless what stage of the Candida diet you are in!
Simple, anti-inflammatory, yet delicious.
To me anyway (the boyfriend does not approve of cabbage!).
I’ve been meaning to try this dish for a long time. But always got put off because it looked a bit time-consuming.
My version is dead easy, hah. Takes no time at all.
These rolls are utterly delicious – I never thought I’d say that about something with cabbage. But hey ho!
There’s just something truly irresistible about the mild softness of the cooked cabbage leaves drenched in a thick creamy salty gravy with some chunky pits of succulent salmon.
That’s what I call a comforting meal.
Health Benefits:
- And it’s so healthy.
- Brimming with vitamins, minerals and good omega oils.
- Keeping you full without being a strain on your digestion.
- And if you have inflammation somewhere in your body like arthritis or eczema then this dish comes into it’s own, bringing the inflammation right down. Helping you heal.
Did I mention that it doesn’t feed Candida. Maybe I should have – it’s one of the best anti Candida recipes there is. Suitable for stage two of the Candida Diet even.
So dig in and eat it regularly – It’s so good for you!
Needless to say that you can use the cabbage leaves for any type of filling you fancy, not just Salmon. Minced pork, quinoa, brown rice, just veggies… the filling options are endless.
Contrary to what you might think you can heat it up and eat it again the next day, as long as you smother it in lots of gravy. I bet you could freeze it too.
- 4 big cabbage leaves and 6 smaller ones (I used Savoy)
- 2 pieces of salmon
- leftover gravy or bone broth
- Metal or wooden skewers if you have (can be made without)
- Steam the fish for 15-20 minutes until the insides go from pink to whitish/ pink. That’s when it flakes off easily and tastes succulent. Any longer and it can get chewy. It’s easiest in a steamer. But if you haven’t got one you can sit the fish in a colander inside a pot with bubbling hot water.
- Meanwhile remove the outer cabbage leaves or the next ones that look good. Wash them and toss in a big pot with lightly salted cooking water. Blanch for a 5-10 minutes to soften. They should be cooked but not so much that they lose colour and get all floppy.
- Take leaves out and dry between kitchen towels. Put a third or half of a piece of salmon in the center of a cabbage leaf. Sprinkle salt and freshly ground pepper on top.
- Flip the bottom of the cabbage leaf (the part with the stem) upwards and pin it with one hand on top of the salmon (just like nappy changing really ;-). Then fold the left cabbage leaf side and the right one to meat on top of the salmon where you are holding it down.
- Then fold the top of the leaf down, too. Now you have a roll or parcel shape.
- You can either fix the salmon cabbage roll with a metal skewer on both sides to hold the filling in.
- Or you turn the parcel round (with the loose folded sides towards the work surface) and hope that the weight will hold it in place. You might have to fold it again with less filling to make it easier to retain the shape.
- Heat the gravy up in a big pot and once it’s hot pour it over the cabbage rolls. Alternatively, if the rolls are firmly tucked together you could sit the rolls in the gravy and simmer for a bit.
- Serve two parcels with additional cabbage per person. If your diet allows serve with cooked potatoes or brown rice.
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