| Prep: 40 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 390 | 22g | 10g | 16g |
| sugars | fibre | protein | salt |
| 8g | 3g | 32g | 0.8g |
Why I Love Mexican Fish Stuffed Cabbage Leaves in Creamy Tomato Sauce
With a touch of nostalgia and a dash of innovation, I’ve been inspired to bring you a new recipe all the way from beautiful Mexico. A delicious composition of seafood and vegetables, I present to you the Fish Stuffed Cabbage Leaves in Creamy Tomato Sauce. Glancing at the photo below, you’ll start to understand why I have fallen in love with this recipe.
A Journey Through Flavors
This Mexican recipe is more than just a fusion of ingredients – it’s a journey through vibrant flavors. The use of firm white fish fillet, such as halibut or cod, wrapped in the fresh, green cabbage leaves creates an irresistible combination. The finely chopped onion, minced garlic, chopped cilantro, and subtle heat from the jalapeno add depth and character to every bite.
The creamy tomato sauce, rich with cumin, paprika, heavy cream, chili powder, and topped with savory Monterey Jack cheese, ties everything together. This delicious blend pays homage to my Latin roots while introducing a new trademark taste that’s uniquely Mexican.
Inspiration from the Kitchen
While I owe a lot of my culinary creativity to my Cuban and Spanish heritage, I draw influence from chefs from all corners of the world. For this recipe, I found inspiration in the work of Chef Rafael Santos, known for his noteworthy contributions to Mexican cuisine.
Although this Fish Stuffed Cabbage Leaves recipe stands strong on its own, it pairs perfectly with traditional Mexican side dishes. A serving of Spanish rice or a fresh tomato and avocado salad complement the hearty stuffed leaves wonderfully. This recipe also shares similarities with Dolmathakia, a beloved Greek recipe featuring stuffed grape leaves – but with an oceanic twist!
Every time I whip up the Fish Stuffed Cabbage Leaves in Creamy Tomato Sauce, I’m reminded of why I love this recipe. It’s versatile, full of flavors, and a great way to travel without leaving your kitchen. After all, what’s not to love about a meal that brings together diverse cultures and makes your tastebuds dance?
What You’ll Need
- 12 large green cabbage leaves
- 1.5 lbs firm white fish fillet (e.g., halibut, cod)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chopped cilantro
- 1 jalapeno, seeds removed and finely chopped
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 cups of tomato sauce
- 1 cup heavy cream
- 1 tablespoon chili powder
- 1/2 cup shredded Monterey Jack cheese
Method
Step One
Preheat your oven to 350 degrees F (175 degrees C). Blanch the cabbage leaves in a large pot of boiling water for about 2 minutes or until pliable. Drain, cool and set aside.
Step Two
In a large pan, heat the olive oil over medium heat. Add the finely chopped onion, minced garlic, chopped jalapeno and the spices (cumin, paprika, chili powder, salt and pepper). Cook until the onions are translucent.
Step Three
Add the fish to the pan and cook until it starts to become opaque. Then add half of the chopped cilantro and cook for another 2 minutes.
Step Four
Lay out the cabbage leaves flat on a cutting board. Spoon a portion of the fish mixture onto each leaf. Fold in the sides and roll the leaf around the mixture. Place the rolled leaves seam-side down in a baking dish. Repeat with all of your cabbage leaves and the remaining fish mixture.
Step Five
In a bowl, combine the tomato sauce, heavy cream and the remaining cilantro. Pour the sauce on top of the cabbage rolls in the baking dish.
Step Six
Sprinkle the Monterey Jack cheese on top of the sauce. Bake in the preheated oven for about 20-30 minutes, or until the cabbage is tender and the cheese is melted and bubbly.
Step Seven
Take out of the oven and let it cool for a few minutes before serving. Enjoy your Fish Stuffed Cabbage Leaves in Creamy Tomato Sauce!
