Cod in cabbage leaves with tomato sauce
Cod portions with a parsley filling, wrapped in green cabbage leaves and simmered in a creamy tomato sauce.
Active time25 min
Cooking25 min
Total45 min
Add to my week
Loading your week…
Ingredients
- 1 shallot
- 1 fresh ginger (2 cm piece)
- 1 garlic clove
- 8 large green cabbage leaves
- 1 small bunch of fresh parsley
- 60 ml pouring cream
- 1 egg
- 750 g boneless cod fillet
- 15 ml tomato purée
- 150 ml water
- 15 ml olive oil
- 1 pinch of ground pepper — optional
- 1 pinch of salt — optional
Preparation
Wash the cabbage leaves before blanching. Blanch the cabbage leaves in boiling water for 5 minutes, then cool in cold water and drain.
8 large green cabbage leaves- saucepan
- colander
Set aside one fifth of the cod for the filling. Cut the rest into equal pieces. Blend the reserved fish with the eggs and washed parsley, then divide the filling between the pieces.
1 small bunch of fresh parsley1 egg750 g boneless cod fillet- knife
- chopping board
- blender
Wrap each filled piece in two slightly overlapping cabbage leaves. Tie with kitchen string. Peel and thinly slice the garlic, shallot and ginger.
1 shallot1 fresh ginger (2 cm piece)1 garlic clove- chopping board
- kitchen string
- knife
- vegetable peeler
Heat the oil in a sauté pan, soften the garlic, shallot and ginger, then add the tomato purée and the 150 ml of water. Season with salt and pepper if desired. Add the parcels, cover and simmer for 15 minutes. Add the cream and cook for another 5 minutes. Check that the fish and filling are cooked through at the centre, opaque and firm. Cook for longer if necessary. Remove the string before serving.
60 ml pouring cream15 ml tomato purée150 ml water15 ml olive oil1 pinch of ground pepper — optional1 pinch of salt — optional- sauté pan
- lid
- spatula
- scissors
Allergens
- Eggs
- Fish
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration