• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Fish & Shellfish » Salmon Cabbage Rolls

    Salmon Cabbage Rolls

    May 29, 2015 · by Valentina · 11 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Salmon Cabbage Rolls are a beautiful and elegant dish. Salmon and cabbage is one of those perfect culinary combinations -- the textures, the colors, the flavors, it's all delicious together.Cabbage Wrapped Salmon sliced in half on a blue plate.

    This is one of my favorite salmon preparations and it's inspired from a recipe in Charlie Palmer's Great American Food cookbook.

    Ingredients fro Cabbage Steamed Salmon, in a food processor.

    Cooking Perfect Salmon

    • Salmon is definitely one of those foods that can go from spot on to bad in a matter of seconds.
    • Delicious salmon has something to do with the flavors it's cooked with, and it has everything to do with not overcooking it.
    • And of course, it must be very good quality to begin with.
    • Whether it's sautéed, grilled, roasted, or, in this case, steamed inside cabbage leaves -- it should never be completely opaque.
    • The salmon should appear slightly raw in the center. When you stop the cooking process at this point, you'll have melt-in-your-mouth, flaky fish. Let it go another minute, and the magic will be gone.

    Prep for Cabbage Wrapped Salmon, with salmon fillet on top of cabbage leaf and salmon spread.

    Look a how gorgeous Savoy cabbage leaves are. Remember to pause while you cook. You'll miss some of the beauty if you don't.

    Savoy cabbage leaves spread out on sheet pan

    I've been making variations of these Salmon Cabbage Rolls for years, and this one is my favorite. 

    Steaming the salmon inside the cabbage leaves creates a super succulent texture.

    I drizzle a citrus vinaigrette over it which seeps into every crevice.

    cabbage leaves wrapped abround salmon fillets on baking sheet.

    So the next time you're in the mood for salmon and cabbage, don't think past this delectable cabbage steamed salmon recipe!

    It might look very intricate, but it's easier than you might think. You can do it!  And I promise you, you'll totally wow your guests!

    More unique salmon recipes:

    • Olive Oil Poached Salmon
    • Salmon Peach and Avocado Bowl
    • Blackened Mexican Salmon
    • Baked Cilantro Chimichurri Salmon
    • California King Salmon with Lemon Caper Pesto
    Salmon Stuffed Cabbage, sliced in half on blue plate

    Cabbage Salmon Rolls

    Valentina K. Wein
    Salmon Cabbage Rolls are a beautiful and elegant dish. Salmon and cabbage is one of those perfect culinary combinations -- the textures, the colors, the flavors, it's all perfect together.
    4 from 1 vote
    Print
    Prep Time 1 hr
    Cook Time 4 mins
    Total Time 1 hr 4 mins
    Course Main Course
    Cuisine American
    Servings 6
    Calories 345 kcal

    Equipment

    • food processor
    • steamer pot

    Ingredients
     
     

    For the vinaigrette

    • ⅓ cup fresh orange juice
    • 1½ tablespoons whole grain mustard
    • ¾ teaspoons honey
    • 1½ tablespoons extra virgin olive oil
    • 2 tablespoons shallots, finely chopped
    • salt and freshly ground black pepper to taste

    For the salmon

    • 6 to 10 large Savoy cabbage leaves (Napa cabbage leaves will also work)
    • ½ pound salmon, cut into chunks, skin removed
    • ½ cup heavy cream
    • 1 large egg
    • ½ teaspoon salt
    • a few turns of freshly ground black pepper
    • 10 large fresh basil leaves, washed and dried
    • 6 (approximately 4 ounce) fillets salmon, skin removed

    Instructions
     

    For the vinaigrette

    • Combine and mix the ingredients. Add the orange juice, mustard and honey to a small bowl. Mix until everything is combined, and then gradually whisk in the oil. Once it's nicely blended, mix in the shallots and season to taste with salt and pepper. (Here's How to Season to Taste). Tip: The best way to taste dressing is with a lettuce leaf.

    For the salmon

    • Prepare the cabbage leaves. Line a baking sheet with a double layer of paper towels and set it aside. Bring a large pot of water to a boil. Add a few of the cabbage leaves at a time to the water, and let them sit only long enough to wilt, about 20 seconds. Use tongs to gently remove them and place them on the paper towel-lined baking sheet. Continue until all of the leaves are wilted. Set aside to cool to room temperature -- they must be no warmer than room temperature when you are ready to use them.
    • Make salmon mousse. Add the ½-pound of salmon chunks, cream, egg and basil leaves to a food processor fitted with the blade attachment. Blend a tiny bit and then add the salt and pepper. Now blend just until it's smooth. (You will still see small bits of the basil.) The is a salmon mousse.
    • Assemble the rolls. Use paper towels to pat dry the cabbage leaves if they are still wet, and lay them out on a clean, dry workspace. Spread a thin layer (about ¼-inch or less), of the salmon mousse over each cabbage leaf. Sprinkle both sides of the salmon fillets with salt and pepper. Then place a fillet directly in the center, presentation side down. 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. (You can leave them in the prepared state for up to 6 hours.)
    • Steam the rolls. 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 may need to do this in two batches, depending on the size of your pot. Cover and steam for 3 to 4 minutes. Just slice into one if you're unsure if they're done -- you want the very center to be orange and almost raw.
    • Slice rolls, drizzle with heated vinaigrette and serve. Heat the vinaigrette in a small sauté pan and slice each cabbage steamed salmon in half, diagonally. Drizzle each portion with the vinaigrette and serve.

    Notes

    Calorie count is only an estimate.
    Keywords fish for dinner party, unique salmon recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

     

    Save

    Save

    Save

    Save

    More Fish & Shellfish

    • Pan-Seared Sea Bass with Lemon Pepper Sauce
    • Fish Puttanesca in 30 Minutes
    • Blackened Mexican Salmon with Lime
    • Salmon Burgers with Lemon and Dill (Made with Fresh Salmon)

    Reader Interactions

    Comments

    1. Judy at My Well Seasoned Life

      May 29, 2015 at 8:07 pm

      My goodness this is absolutely genius. And it's so true about salmon, there's a very thin line between perfection and disaster.

      Reply
      • valentina

        May 29, 2015 at 10:47 pm

        Thank you so much, Judy! Same with pine nuts -- from golden perfection to a burnt disaster in seconds. 😉

        Reply
    2. Deb|EastofEdenCooking

      May 30, 2015 at 5:09 pm

      This scrumptious recipe arrived just in time! It's salmon season here and this would be a wonderful way to enjoy this seasonal treat!

      Reply
      • valentina

        May 31, 2015 at 7:11 pm

        Thank you, Deb. I just love eating with the seasons. 🙂

        Reply
    3. Turtle66

      May 31, 2015 at 10:47 pm

      Looks Elegant and Delicious.

      Reply
      • valentina

        June 01, 2015 at 12:43 am

        Thank you! Hope you try it. 🙂

        Reply
    4. David

      June 03, 2015 at 8:10 pm

      Valentina - this is definitely something I will make! I love all the ingredients and it reminds me of a movie I saw - in French - that had a cabbage stuffed with salmon. I immedaitely thought, "I should make that." But, then, I forgot. Thanks for the reminder and te awesome recipe!

      Reply
      • valentina

        June 03, 2015 at 11:04 pm

        What movie!? Hope you try this - definitely one of my favorites. 🙂

        Reply
        • Yuri

          December 29, 2016 at 9:40 pm

          Think you're looking for the movie: Haute Cuisine ?
          Such a good movie!!! So many delicious scenes! ?

          Reply
    5. Young

      April 11, 2022 at 5:43 pm

      I have a lot of salmon mousse left. Can I use it for other meals? I don't want to waste this goodie!

      Reply
      • valentina

        April 11, 2022 at 11:23 pm

        Hi there and thanks for writing in. Off the top of my head I'm thinking you could lightly cook the mousse in a sauté pan, breaking it up into small pieces (like you would ground meat). Then toss it into pasta, along with a bit of cream or just olive oil and lemon juice. Another idea . . . spread a thin layer on a sliced baguette, and bake it just long enough to cook it. I would actually drizzle the bread with olive oil with a little minced garlic first. While it's different, I'm thinking it'll be slightly reminiscent of shrimp toast. Hope these ideas help. Let me know if you try one and enjoy! 🙂 ~Valentina

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Get new recipes
    you’ll love!

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2023 Cooking On The Weekends, All Rights Reserved