Wrap up the nutrients of the salmon in plenty of cabbage
1.Carefully detach the cabbage leaves and blanch
them until tender,then drain them in a sieve.
2.Finely chop the onion and mix well
with the salmon and its brine.
3.Slice off the thick part of a blanched cabbage
leaf and spread it out on a surface.Place 1/4 of
the salmon mixture on the middle of the leaf.Fold
the two far ends of the leaf into the middle,then
roll up and secure the loose end with a toothpick.
Repeat the procedure for the remaining three rolls.
4.Place the four cabbage rolls in a saucepan and
pour in water until the cabbage rolls are just covered.
Cook them at low heat for 10 minutes with the lid on.
5.Add the milk and the white sauce granules and
cook for a further 3 minutes then turn off the heat.
Ingredients for 2 servings
4 large cabbage leaves
1 small can salmon
1/2 onion
100 ml milk
1 portion white sauce granules