Stuffed cabbage is one of the most traditional dishes in Polish cuisine. They are eagerly prepared in combination with tomato or mushroom sauce. This time it is worth preparing them in a slightly changed version, because with the use of fish. In combination with dill sauce, they diversify the daily menu And they offer a classic dish in a lighter and equally tasty version.
Traditional dishes in the new installment are gaining more and more recognition among gourmets. They are not only an interesting, but also a good way to smuggle healthy products to your diet. This is the case with Stuffed cabbage with fish, which should have its permanent place in a balanced diet.
Fish is because rich source of protein, as well as omega-3, which support the work of the brain and heart. The advantages have many more, so it’s worth reaching for them regularly. One of the proposals for their use are fish stuffed cabbage rolls.
Lighter and less caloric than traditional They will work for people with a sensitive digestive system, as well as during weight loss. Their delicate taste delights everyoneeven children and the biggest eaters. In addition, the fact that they do not use meat for their preparation makes them a great proposition for a Friday dinner.
See also:
Fish cabbage rolls will become a regular visitor to your family’s menu because of the delightful taste and ease of preparation. You don’t need long hours to make a full -fledged meal for all household members. Stuffed cabbage with dill sauce will work both for everyday dinner and a unique dinner over the weekend. You need to prepare them:
- Italian cabbage head (it can also be white)
- 700 g of white fish (e.g. cod, Miruna, Mintaj)
- 1 onion
- 1 kayzerka
- ½ cup of milk
- 2-3 grains of allspice
- 2 bay leaves
- Marjoram
- Salt and pepper
Ingredients for dill sauce:
- 200 ml BULion
- 200 ml of cream cream
- 1 tablespoon of lemon juice
- 1 tablespoon of potato flour
- 3 tablespoons of chopped dill
- Salt and pepper
Preparation method:
Take the cabbage, cutting out of it. Put it in full, boiled and salted water. Cook under cover until the leaves are softened And they will start gently moving away from the head. Separate them carefully and cut out the hard nerve if necessary. Put the heat -resistant vessel with large leaves.
Cut the onion into cubes and fry in a pan. Soak the kaiser in milk, then squeeze and transfer to a bowl. Add white fish and blend the whole. Add fried onion, marjoram, salt and pepper. Mix everything thoroughly.
On the cabbage list, put a portion of stuffing in turn And wrap them thoroughly in the cabbage leaves put away previously. Place them in an ovenproof dish, side by side. Add allspice, bay leaves and a little salt with pepper to the whole. Pour the whole with water and put in the oven preheated to 200 degrees C. Bake for about 1.5 hours.
In the meantime, prepare a dill sauce. Boil the broth and on a slow fire and pour the cream into it, stirring constantly. When the sauce begins to thicken and gently bubble, add potato flour with a little water. Cook for a while, stirring vigorously until you get a creamy consistency. Remove from gas and Add chopped dill, as well as lemon juice. Season with salt and pepper.
Serve ready stuffed cabbage rolls with dill sauce. Enjoy your meal!
