Salmon Cabbage Rolls are first and foremost delicious. They’re also beautiful, elegant, and lovely for a dinner party. Salmon and cabbage are one of those perfect culinary combinations – the textures, the colors, the flavors, it’s all there!
This is one of my favorite salmon preparations, and it was originally inspired by a recipe in Charlie Palmer’s cookbook: Great American Food.
This is a recipe you’ll want to make when you have plenty of time – you won’t want to feel rushed. In other words, it’s not a quick and easy weeknight meal. It’s more of an enjoy-the-cooking-process-and-really-wow-your-guests-kind of recipe!
It’s perfect for a dinner party because you can do everything a day ahead of time, except steam the cabbage rolls, which only takes 10 minutes. How about that!? 😊
Ingredient Notes
Salmon Cabbage Rolls have four components: salmon mousse, salmon fillets, cabbage leaves, and a vinaigrette.
- salmon – The salmon is used two ways in this recipe: for the salmon mousse which will be spread on the cabbage leaves, and salmon fillets, which the mousse coated cabbage leaves will wrap around. Select salmon with firm flesh and a fresh aroma, and for this recipe, the skin should be removed.
- cabbage – I use green cabbage for he rolls. Savoy cabbage would also be great. Choose cabbage heads that are firm and heavy.
- basil – Fresh basil leaves should be perky without dark or yellow areas.
- egg and heavy cream – Both the egg and cream help create the light and airy texture of the salmon mousse.
- shallot – The shallot is cut into a fine dice for the vinaigrette for texture and a subtly sharp flavor.
- Dijon mustard – I like to use a whole grain mustard to add texture to the vinaigrette. A smooth Dijon works well too.
- honey – The honey adds a little sweetness to the vinaigrette.
- orange juice – This is the base of the vinaigrette.
- extra virgin olive oil – Use your favorite.
How to Make it
– Prepare the Cabbage Leaves –
Line a baking sheet with a double layer of paper towels and prepare a large bowl of ice water that’s large enough to hold the cabbage and the water without overflowing.
Bring a large pot of water to a boil (also large enough to hold the cabbage without overflowing). Gently place a whole head of cabbage in the water, root side up. Leave it in the boiling water for about 4 minutes. Remove it with tongs, and place it directly in the ice water.
Once it’s cool enough to handle, use a paring knife to remove the root. Pointing the knife away from you, cut around the root, in a cone shape, and then use the tip to “pop” it out.
From where you’ve removed the root, gently pull the leaves up and off, until you have six. As you get further in, it might get slightly more difficult, as they’ll be less wet. Just go very slowly, and don’t worry if they tear a little bit.
As you remove the leaves, place them between and on top of the paper towels on the sheet pan.
– Make the Salmon Mousse –
Cut ½ pound of salmon into chunks and add it to the bowl of a food processor with the blade attachment. Then add the cream, egg, basil leaves, salt, and pepper. Blend until it’s smooth.
– Make the Vinaigrette –
Add the orange juice, mustard, honey, and shallots to a small bowl. Mix until combined, and then gradually whisk in the oil. Season to taste with salt and pepper. (Alternately, you can add all of the ingredients to a jar with a lid and shake.)
Recipe tip: The best way to taste dressing is with a lettuce leaf.
– Assemble the Rolls –
Use paper towels to pat dry the cabbage leaves if they’re still wet, and place them out on a clean, dry workspace. Spread a thin layer of the salmon mousse over each cabbage leaf (it should divide evenly between them). Sprinkle both sides of the salmon fillets with salt and pepper. Then place a fillet directly in the center, presentation side down and in line with the main vein of the leaf (see images).
Recipe Tip: I usually ask the fish monger at the fish counter to skin and cut the salmon into 5-ounce fillets for me. In my experience, most will do this at grocery stores, and always at specialty fish markets. Either way, you might need to trim them a bit so they fit inside the cabbage leaves (see image below).
Now very carefully fold the sides of the mousse-coated cabbage leaves over the fillet – it should stick nicely. (If there are any particularly tough stems in the cabbage leaves, cut them out and use parts of another leaf to fill in any empty spaces.) Set aside in the refrigerator until you’re ready to cook (up to overnight). Or, you can steam them right away.
Recipe Tip: It’s okay if the sides of the fillet are exposed – they aren’t rolled like a burrito with all four sides.
Recipe Tip: Inevitably some of the cabbage leaves will be too big, some will have small tears, and some might have areas that aren’t soft enough to easily roll. You can trim off any excess parts of the leaves as you roll them, and save these scraps for areas of other rolls that might have tears. These scraps will easily stick. And the areas that are too firm can be cut out with a paring knife (and also patched up if necessary). They are more forgiving than you might think.
– Steam –
Put a large steamer into a large pot with the water level just below it. Over high heat, bring the water to a boil and then add cabbage-wrapped salmon to the rack – as many as will fit. You’ll likely need to do this in two batches, depending on the size of your pot.
Cover, turn the heat to medium-low, and steam about 9 minutes. Just slice into one if you’re unsure if they’re done – you want the very center to still look translucent.
Warm the vinaigrette in a small pan, and slice each salmon-steamed cabbage roll in half. Drizzle each portion with the vinaigrette and serve.
* SALMON COOKING TIPS * Salmon can go from spot on to overcooked in a matter of seconds. Whether it’s sautéed, grilled, baked, or, in this case, steamed inside cabbage leaves, perfectly cooked salmon should appear ever so slightly translucent in the center. When you stop the cooking process at this point, you’ll have melt-in-your-mouth, flaky fish. (If you’re more comfortable, or it’s just your preference to cook it until it’s opaque all the way through, you should do so.)
Serving Suggestions
Since I imagine this for a dinner party, I think it’s lovely to serve with a light side dish or two, or as its own course. Below are some delicious ideas for other courses, or for what to serve with it.
For a more casual dinner, once you’ve sliced all of the salmon and cabbage rolls in half, you can place them all on one large serving platter for the center of the table, with the sauce (vinaigrette) on the side.
Making it Ahead and Storage
- The vinaigrette can be made up to three days ahead. If you make it more than one day ahead, store it in the fridge, otherwise, room temperature is okay. It should be kept in an airtight container, and warmed before you use it.
- You can complete the recipe through the assembly step a day ahead of time.
- Leftovers can be kept in an airtight container in the fridge for two days. I don’t recommend freezing this.
- Also, leftovers happen to be delicious cold! This way they can be eaten for a casual lunch, much like a burrito, with your hands!
More Must-Try Salmon Recipes
Whether you’re having a dinner party or just feel like getting a little fancy, I hope you love both the process of making and eating this salmon and cabbage recipe.
Cabbage Salmon Rolls Recipe
Salmon Cabbage Rolls are first and foremost delicious. They’re also beautiful, elegant, and lovely for a dinner party. Salmon and cabbage are one of those perfect culinary combinations – the textures, the colors, the flavors – it’s all there!
Ingredients
- 1 head green cabbage
- 6 (approximately 5-ounce) fillets salmon, skin removed
For the salmon mousse
- ½ pound salmon fillet, skin removed, cut into chunks
- ½ cup heavy cream
- 1 large egg
- 10 small-medium (or 5 large) basil leaves, washed, dried
- ½ teaspoon kosher salt (use half the amount if you use table salt)
- ½ teaspoon black pepper
For the vinaigrette
- ⅓ cup orange juice
- 1½ tablespoons Dijon mustard (whole grain of smooth)
- ¾ teaspoons honey
- 1½ tablespoons extra virgin olive oil
- 2 tablespoons finely chopped shallot
- kosher salt and black pepper to taste
Instructions
Prepare the cabbage leaves
-
Line a baking sheet with a double layer of paper towels and prepare a large bowl of ice water – it should be large enough to hold the cabbage and the water without overflowing.
-
Bring a large pot of water to a boil (also large enough to hold the cabbage without overflowing). Gently place a whole head of cabbage in water, root side up. Leave it in the boiling water for about 4 minutes. Remove it with tongs, and place it directly in the ice water.
-
Once it’s cool enough to handle, use a paring knife to remove the root. Pointing the knife away from you, cut around the root, in a cone shape, and then and then use the tip to “pop” it out.
-
From where you’ve removed the root, gently pull the leaves up and off, until you have 6. As you get further in, it might get more difficult, as the leaves will be less wet. Just go very slowly, and don’t worry if they tear a little bit. As you remove the leaves, place them between and on top the paper towels on the sheet pan.
Make the salmon mousse
-
Add the ½ pound of salmon chunks, cream, egg, basil leaves, salt. and pepper to the bowl of a food processor with the blade attachment. Blend until smooth.
Assemble
-
Use paper towels to pat dry the cabbage leaves if they’re still wet, and place them out on a clean, dry workspace. Spread a thin layer of the salmon mousse over each cabbage leaf (it should divide evenly between them). Sprinkle both sides of the salmon fillets with salt and pepper. Then place a fillet directly in the center, presentation side down and in line with the main vein of the leaf.
-
Now very carefully fold the sides of the mousse-coated cabbage leaves over the fillet – it should stick nicely. (If there are any particularly tough stems in the cabbage leaves, cut them out and use parts of another leaf to fill in any empty spaces.) Set aside in the refrigerator until you’re ready to cook (up to overnight). Or, you can steam them right away.
Steam
-
Put a large steamer into a large pot with the water level just below it. Over high heat, bring the water to a boil and then add cabbage wrapped salmon to the rack – as many as will fit. You’ll likely need to do this in two batches, depending on the size of your pot.Cover, turn the heat to medium-low, and steam about 9 minutes. Just slice into one if you’re unsure if they’re done – you want the very center to still look translucent.
To serve…
-
Warm the vinaigrette in a small pan. Slice each cabbage roll in half, drizzle each portion with the vinaigrette, and serve.
NOTES
Nutritional information is automatically calculated, so it should only be used as an estimate.
NUTRITION
Calories: 387kcal | Carbohydrates: 5g | Protein: 38g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 152mg | Sodium: 337mg | Potassium: 1010mg | Fiber: 1g | Sugar: 4g | Vitamin A: 555IU | Vitamin C: 18mg | Calcium: 60mg | Iron: 2mg
