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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
Prep Time 1 hr
Cook Time 4 mins
Total Time 1 hr 4 mins
Course Main Course
Cuisine American
Servings 6
Calories 345 kcal


For the vinaigrette

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


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.


Calorie count is only an estimate.
Keywords fish for dinner party, unique salmon recipes
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