Stuffed Cabbage Rolls with Tilapia in the Oven

Main Dishes | Russian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Stuffed cabbage rolls with tilapia baked in the oven.

Ingredients

White Cabbage - 1 piece
Tilapia - 31.7 oz
Couscous - 2 spoons
Olive Oil - 1 tablespoon
Onion - ½ heads
Chicken Egg - 3 pieces
Parsley - 1 bunch
Tarragon - 6 stalks
Fish Oil - 1 qt
Carrot - 1 piece
Leek - 1 piece
Sour Cream - 3.5 oz
Grated Ginger Root - 0.9 oz
Scallions - 0.7 oz
Salt - to taste
White Pepper (whole) - to taste

Step by Step guide

Step 1

Place the whole cabbage into a large pot of boiling water and cook for 5–7 minutes.

Step 2

Remove the cabbage from the pot, allow it to cool slightly, and separate the outer leaves. Set the cabbage aside — you can later use it to make, for example, soup.

Step 3

Trim the thick, coarse veins at the base of the leaves, taking care not to create any holes. Then, pound each leaf to an even thickness.

Step 4

Pour a cup of hot broth over the couscous, cover with a lid, and let it sit for about 10 minutes.

Step 5

Dice the onion into small cubes. Heat olive oil in a skillet, add the onion, and sauté for 4–5 minutes without allowing it to brown. Let it cool.

Step 6

Cut the fillet into small cubes.

Step 7

Place the fish fillet in a bowl, add the cooked couscous, chopped parsley and tarragon leaves, onion, 3 egg yolks, 1 teaspoon of salt (or a bit more, to taste), and pepper. Mix well.

Step 8

In a separate bowl, beat the egg whites until soft peaks form (do not overbeat to stiff peaks).

Step 9

Gently fold a small amount of the beaten egg whites into the fish mixture first, then add the remaining egg whites, taking care to preserve their fluffiness.

Step 10

Wrap the resulting filling in cabbage leaves; you should end up with twelve to fourteen stuffed cabbage rolls.

Step 11

Heat the remaining broth and pour it into a suitably sized baking dish to a depth of about two fingers. Place the stuffed cabbage rolls seam side down in the dish. Slice the carrot and the white part of the leek into thin strips and arrange them on top of the cabbage rolls. Pour the remaining heated broth over everything.