Salmon Cabbage Rolls
Salmon cabbage rolls offer a savory combination of flaked salmon, rice, and tender cabbage leaves, topped with cheese sauce and a sprinkle of paprika—perfect for a hearty, nutritious meal.
Ingredients
Instructions
- Mix the beaten egg, finely chopped onion, Worcestershire sauce, 1/4 teaspoon salt, and a dash of pepper in a bowl.
- Add the drained, flaked salmon and cooked rice to the mixture; stir well.
- Immerse cabbage leaves in boiling water until limp, about 2 to 3 minutes; drain.
- Slit the heavy center vein of each cabbage leaf about 2 inches up the leaf.
- Place 1/3 cup of the salmon mixture on each cabbage leaf, fold in the sides, and tuck the ends under.
- Arrange the filled cabbage rolls seam side down in a baking dish measuring approximately 11 3/4 x 7 1/2 x 1 3/4 inches.
- Cover the dish with foil and bake at 350°F (175°C) for 45 minutes.
- Serve with cheese sauce, garnished with paprika.
Tips & Substitutions
For a lighter version, consider using ground turkey or chicken instead of salmon. If you're out of Worcestershire sauce, a mix of soy sauce and a splash of vinegar can work as a substitute. For added flavor, try mixing in some fresh herbs like dill or parsley with the salmon. This recipe is a great way to use leftover rice from previous meals.
Serving Suggestions
These salmon cabbage rolls are delicious on their own, but they pair beautifully with a fresh side salad or steamed vegetables for a complete meal. Consider serving them alongside a dipping sauce like tartar sauce or a light vinaigrette. For a comforting touch, you could also serve them with crusty bread to soak up any leftover cheese sauce.
Storage & Reheating
Store any leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish covered with foil and warm them in a preheated oven at 350°F until heated through, about 20 minutes. You can also microwave them individually for a quicker option.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Cabbage Rolls contains roughly 580 calories, with 25g protein, 89g carbohydrates, and 26g fat. It is an excellent source of vitamin A (279% of the Daily Value), dietary fiber (131% of the Daily Value), and iron (126% of the Daily Value). Note that it is relatively high in sodium, at 557mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned for this recipe?
Yes, you can use fresh salmon! Just cook the salmon filets first, then flake them and mix them with the other ingredients. This will give the rolls a fresher taste and a firmer texture.
What can I substitute for cabbage if I don't have any?
If you're out of cabbage, you can use large leaves of Swiss chard or collard greens as a substitute. They will provide a similar texture and flavor, although the cooking time may vary slightly.
How do I know when the cabbage rolls are done baking?
The cabbage rolls are done when they are heated through and the cabbage leaves are tender. You can check by inserting a fork into the rolls; they should feel soft. If you want to ensure they're hot all the way through, you can use a food thermometer to check that the internal temperature reaches 165°F.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).