Fish Cabbage Rolls

Ingredients

• 1.5 kg white cabbage (1 head)
• 600 ml fish stock
• 3 large red bell peppers
• 600 g Atlantic cod fillet
• white pepper
• Lemon juice
• 1 tbsp curry powder
• 2 tbsp chopped parsley

Instructions

1. 1.

   Remove the outer leaves from the cabbage head, blanch the whole cabbage briefly, then carefully separate 8 large leaves. Boil the leaves in salted water for 10 minutes, lift them out and shock with ice-cold water, drain.

2. 2.

   Quarter the remaining white cabbage lengthwise, cut off the core and slice crosswise into strips. In a wide pot bring the fish stock to a boil and cook the cabbage in it for 10 minutes.

3. 3.

   Wash, clean, halve, seed, and finely chop the bell peppers.

4. 4.

   Lay two overlapping cabbage leaves side by side. Cut the cod fillet into four pieces, place one piece on each leaf, season with salt and pepper, drizzle with lemon juice, and sprinkle one tablespoon of chopped pepper over it before rolling into parcels.

5. 5.

   Add the remaining pepper pieces to the pot with the cabbage, season with curry powder, salt, pepper, and lemon juice. Place the cabbage rolls on top and cook over medium heat for about 8 minutes.

6. 6.

   Arrange the rolls with the cabbage-pepper mixture on a plate, optionally cut them crosswise, sprinkle with parsley, and serve with optional boiled potatoes.