Salmon Cabbage Roll

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum  🙂

Thank you for visiting my blog.

How many people buy a whole cabbage, and don’t know how to use it up before it goes bad? I’m certainly one of those people who can’r resist to buy a whole cabbage! As a family of three, and one just being a 18months old baby, I know I should stop buying a whole cabbage and stick to half size or even a quarter size instead, but I give myself and excuse that

“I can only make rolled cabbage with a full cabbage!”

Well, this is not the only reason,but maybe could be used for your excuse as well, so why don’t you try making it?

It is easy if you use my Handy Salmon Flake recipe, or you can start scratch by using salmon can.

Ingredients (make 6 pieces, you can freeze this so make 12 to use up the salmon can if desired)

-1/2can (200g) Pink or Red Salmon Can

-7 Cabbage leaf

-5 Dry shiitake mushuroom, soaked in 1/2 cup water

-15g Vermicelli

-2 Tablespoon starch

-Ginger,Soy sauce, Sake, Organic raw sugar

As mentioned above, salmon cans are usually sold in 415g can, so by making double batch (be sure to increase the other ingredients!) you can use up the can. On the other hand, my pot was perfect to cook 6 rolls, so I think at my house, I would make the Handy Salmon Flakes first, than use half of it to make 6 rolls.

Here’s how to make it!

Step1 :  Steam 6 (out of 7) cabbage leaf until they are soft, this takes about 10-15min so while waiting, place salmon in a frying pan and remove skin and bones, cook with 1/2 Tablespoon Sake+1/2 Tablespoon Soy sauce +2 teaspoon Raw sugar.

Step 2: Slice shiitake mushroom (save the soup), chop 1 cabbage leaf, soak vermicelli in hot water and chop them when they are soft; place all of this and the cooked salmon in a large bowl, season with 1 Tablespoon chopped ginger, 1 Tablespoon Soy sauce and 1 Tablespoon raw sugar, mix well with hand (this part is a bit messy),  add potato starch and mix well

Step 3: Remove stem from the cooked cabbage, place 1/6 of the salmon mixture and roll; place it in a large pot

Step 4:Cover rolled cabbage with soup from shiitake mushroom, add 2 Tablespoon Soy sauce, 2 Tablespoon Sake and 2 Tablespoon Raw sugar and cook on low heat for 8-10min
Serve with soup and eat it hot! I garnished it with some Nori seaweed, but that is extra.
My daughter ate the inside of this very happily. She couldn’t bite through the outside cabbage layer, so next time, I might just make salmon balls and give it to her.
A bit messy menu but that’s the fun of making it, and this could be frozen so is worth giving it a go, especially if you have already made my Handy Salmon Flakes!
NOTE: If you want to make t his into vegetarian dish, change the salmon into Momen (Firm) tofu. Remove excess water from the tofu before cooking, and the rest is the same! I’ll make this one day to show you the difference!

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