This stuffed cabbage variation goes out to my mother, Joann and my dear grandmother, Isabel who made a similar dish when I was a young girl.



  • 1 Medium Head of Cabbage
  • 1 lb. Wild Caught Sockeye Salmon
  • 1 cup finely Chopped Onion
  • 1 Egg
  • Dash of Nu-Salt and Pepper
  • 1 Tbsp. Chili Powder
  • 1 cup cooked Brown Rice
  •  12 oz Organic Tomato Paste
  • 3 cups water
  • Toothpicks
  • Dash of Olive Oil


  • Preheat oven to 350 degrees 
  • Core the cabbage and place head down in a pot of boiling water (enough water to cover cabbage head). Turn off heat. 
  • When cabbage softens, remove from water and separate leaves, leaving them whole.
  • Trim heavy vein down to make it look flat
  • Combine olive oil, onion, egg, seasonings of choice, rice and salmon in a bowl.  Mix well.
  • In a separate pot mix tomato paste and water over low heat. Mix until smooth-do not boil.
  • In the center of each cabbage leaf place a nice dollop sized amount (about 3 tbsp. of this filling mixture).  Fold two sides down toward center and roll.  Secure with toothpicks.
  • Place cabbage sacks in a large casserole dish (spray with olive oil first) and pour tomato paste on top-covering cabbage sacks.
  • Place into oven for 30 minutes
  • Enjoy!



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