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.

Ingredients

• 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

Directions

• 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!