Cabbage Rolls with Mushrooms and Fish

Ingredients

Mushrooms 300 g

Salmon 250 g

Dry white wine 1/2 cup

Rice 1/2 cup

Green onions 10 stalks

Cabbage 12 leaves

Parsley 1 bunch

Butter 30 g

Flour 30 g

Milk 200 ml

Vegetable oil 50 g

Natural yogurt 200 g

Lemon 1/2 pc

Salt to taste

Ground white pepper to taste

Pour wine into a hot frying pan and let it simmer for 3-4 minutes. Add fish pieces (fresh skinless salmon or canned salmon) to the boiling wine, lightly salt, and simmer, covered, for 10 minutes, turning the fish halfway through.

 Remove the fish from the pan and shred it with a fork into small pieces. Drain the remaining wine into a bowl.

Place the fresh mushrooms in a bowl of cold water, quickly rinse off any dirt, and remove from the water. Chop the mushrooms into small pieces. Peel and slice the green onions.

Melt 30 g of butter in a frying pan, add the mushrooms and green onions. Sauté over medium heat, stirring constantly, until the mushrooms stop releasing juices. Sprinkle the mushrooms with flour and fry for another 2 minutes.

Pour in the wine from the bowl and the milk, stirring constantly. Bring the mushroom sauce to a boil and simmer for a minute, until the sauce thickens. Cool.

Pour the cabbage leaves into salted boiling water until half-cooked. Boil the rice (you can substitute quinoa or bulgur) until tender.

 Mix together the fish, mushroom sauce, grits, and chopped parsley. Season with salt and pepper to taste.

Stuff the cabbage leaves, folding each leaf into an envelope. Fry the cabbage rolls in vegetable oil or without until golden brown and delicious.

Enjoy!