Steamed Sole In Cabbage
|Sole fillets/Other fish fillets||1 Pound (Fresh Or Frozen)|
|Cabbage leaves/Savoy cabbage leaves||8 Medium|
|Shredded cabbage/Savoy cabbage leaves||3⁄4 Cup (12 tbs)|
|Shredded zucchini||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄3 Cup (5.33 tbs)|
|Shredded carrot||1⁄4 Cup (4 tbs)|
Thaw fish, if frozen.
Cut fish into 8 portions.
Trim the large center vein from each cabbage leaf, keeping leaf in one piece.
Rinse leaves and place in a 12x7 1/2x2 inch baking dish.
Cover with vented clear plastic wrap.
Cook on 100% power (high) for 3 to 5 minutes or till tender.
In a 1 quart casserole stir together the shredded cabbage, zucchini, onion, and carrot.
Cook, covered, on high 3 to 5 minutes or till tender, stirring once.
Stir in salt, fines herbes, and pepper.
Spoon some of the vegetable mixture atop the center of each piece of fish.
Bring the ends of the fish up around the filling.
Place fish roll near one end of a cabbage leaf.
Fold in two sides of the leaf, then roll up beginning from an unfolded end.
Secure with toothpicks, if necessary.
Place seam side down in the baking dish.
Repeat with the remaining fish and cabbage leaves.
Cook, covered, on high 4 to 6 minutes or till fish flakes easily with a fork, giving dish a half turn once.