Baked Salmon, Stuffed Cabbage Rolls & Collard Greens
Stuffed cabbage rolls with brown rice, onions and mushrooms, baked salmon and a side of collard greens. You need this and HAPPY FRIDAY! As you all know I am always trying to reduce my calories and eat a little healthier. This meal actually turned out pretty good. I’m not a cook, naturally and I often don’t know how long things remain in the oven or how much of any particular ingredient I’ve added.—-Hey, don’t judge me, I’m working on it.
Below you will find the recipe to my veggie stuffed cabbage rolls. I usually prep and cut up all of my ingredients- then I start cooking. It’s probably a little less professional than some of you amazing home cooks, but it works for me. I usually just back my salmon with Flavor God, or Mrs. Dash, a little Old Bay and some fresh herbs.
- 8-10 large cabbage leaves
- 1/2 tablespoon olive oil
- 1 white onion, chopped
- 1 clove garlic, minced
- 2 cups mushrooms, chopped
- Sea Salt (to taste)
- Pepper (to taste)
- 1/2 cup white wine
- 1 tablespoon fresh rosemary and/or thyme
- 1 jar of Ragu (select your desired flavor)
- Bring a large pot of water to a boil.
- Add cabbage leaves, reduce heat to a simmer, and let cook for about 3 to 5 minutes until leaves are soft but not falling apart. Drain and set aside.
- Add mushrooms and onions and salt and pepper to pan
- Cover and cook over medium heat for about 5 minutes. Add wine and continue to cook until all liquid has evaporated.
- Stir in rosemary and/or thyme, and remove pan from heat. Set aside to cool.
- Boil rice in a separate pan, follow usual instructions.
- Mix, rice, mushrooms, onions, rosemary/tyme together.
- To assemble rolls, lay 1 cabbage leaf out on a flat surface.
- Place about 1-2 tablespoon filling 1 to 2 inches from one edge of leaf.
- Fold in the sides, and roll up as you would a burrito, forming a compact stuffed cabbage leaf. Repeat with remaining leaves and filling.
- Place each roll seam side down in the saucepan with sauce. Use a spoon to drizzle some sauce over.
- Cover and let rolls simmer for about 10 minutes, or until heated through.