Trout rolls with cabbage
4 servings
30 minutes
Trout rolls with cabbage are an exquisite dish of Italian cuisine that combines the tenderness of sea fish and the freshness of Savoy cabbage. Italians are renowned for their culinary traditions, and this recipe is an example of refined taste. Trout infused with aromatic spices is carefully wrapped in soft cabbage leaves and stewed in vermouth, giving the dish a special depth of flavor. A light creamy sauce with onions and parsley makes the rolls even more appetizing. Served with rice enriched with fresh tomatoes, it creates a balance between textures and aromas. These rolls are suitable for a cozy family dinner or a festive table, impressing guests with their elegance and harmony of flavors.
1
Boil the rice.
- Rice: 160 g
2
Separate 4 large leaves from the cabbage head and blanch for 4-6 minutes.
- Savoy cabbage: 1 piece
3
Sprinkle the trout fillet with spices.
- Ground black pepper: to taste
- Salt: to taste
4
Place 2 pieces of trout on each cabbage leaf, roll it up, and secure it with a toothpick.
- Trout fillet: 1.2 kg
- Savoy cabbage: 1 piece
5
Chop the onion into cubes and sauté in butter. Pour in the vermouth, add the rolls, and simmer for 5 minutes covered. Turn over and simmer for another 5 minutes.
- Onion: 1 head
- Butter: 1 tablespoon
- Vermouth: 125 ml
6
Blanch the tomatoes, peel them, chop the flesh, and add it to the rice.
- Tomatoes: 3 pieces
7
Remove the rolls. Mix sour cream into the sauce, season with spices, and add parsley.
- Sour cream: 2 tablespoons
- Ground black pepper: to taste
- Salt: to taste
- Parsley: 1 g
8
Arrange the rolls and rice on plates and drizzle with sauce.
