Stuffed Cabbage Rolls with Tilapia in the Oven

Ingredients

• White Cabbage 1 piece
• Tilapia 30 oz
• Couscous 2 spoons
• Olive Oil 1 tablespoon
• Onion ½ heads
• Chicken Egg 3 pieces
• Parsley 1 bunch
• Tarragon 6 stalks
• Fish Oil 0 qt
• Carrot 1 piece
• Leek 1 piece
• Sour Cream 5 oz
• Grated Ginger Root 0 oz
• Scallions 0 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.

Step 12

Cover the dish with foil and bake the cabbage rolls in a preheated oven at 355°F for 35–40 minutes.

Step 13

Meanwhile, prepare the sauce. Mix sour cream with horseradish and chopped green onions, and season with salt to taste.

Step 14

Serve the cabbage rolls with sour cream sauce.