Salmon and leeks stuffed cabbage

Author: Les Cultures de chez nous
Images poireaux
Preparation 15
Baking 35
Portions 4
Freezing No


  • Stuffed cabbage:
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • Ground salt and pepper
  • 8 large Savoie cabbage leaf or green cabbage
  • 4 salmons pavés of about 140 gr each without skin
  • Melted butter (to brush)
  • Lemon yogurt sauce :
  • 125 ml (1/2 cup) of nature flavored yogurt
  • 1/2 lemon, with its finely grated zest and juice
  • 10 ml (2 teaspoons) of maple syrup
  • 30 ml (2 tablespoons) of fresh finely chopped herbs (coriander, mint, chive, dill)
  • Salt
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  • For the yogurt preparation : in a small bowl, mix all ingredients. Set aside in the refrigerator (serve at room temperature). The sauce can be prepare the night before.
  • For cabbage preparation : in a pan, at medium-low heat, melt butter with leeks for 6 to 8 minutes, without letting it colored, while stirring. Salt and pepper. Let cool down. - See more at:
  • In a large casserole of salted boiling water, blanch cabbage leafs 30 seconds, two at a time, then soak in a large bowl of iced water. Carefully sponge the leafs off with paper towels and cut off the rib at the center. Preheat oven at 190°C (375°F).
  • Salt and pepper salmon. On a work surface, layer two cabbage leaf head to tail. Lay over a quarter of leeks, then a salmon pavé. Fill one side of a cabbage leaf over salmon then roll up all while being careful to finish by the sides folded under. Repeat with remaining ingredients.
  • Butter a baking sheet. Lay over four rolls of stuffed cabbage, sides folded under. Brush lightly with melted butter and oven bake for 15 to18 minutes. Serves with yogurt sauce at room temperature.

Chef's notes