Shelly's Recipe

SALMON ROLLS

Category: Fish and Seafood

6 whole cabbage leaves
2 carrots, grated
1 lb canned salmon, drained
4 medium potatoes, cooked and mashed
3 tbsp mayonnaise
2 cups water
3 tbsp tomato paste
1 chicken stock cube
1 1/2 tbsp cornstarch mixed with 2 1/2 tbsp water

Remove any thick stalk from the cabbage. Place leaves in a pan and carefully avoid trying to break them. Cover with water and bring to a boil. Remove from heat and let stand 3 minutes. Drain and pat dry.

Combine grated carrots with next 3 ingredients. Spoon equal amount into center of each cabbage leaf and fold carefully, tucking the ends under. Arrange in an casserole dish in a single layer. Combine water, tomato paste and chicken stock cube. Pour over salmon rolls. Bake, uncovered, at 350 for 45 minutes.

Remove rolls from dish and set aside, keeping warm. Pour stock into a pan and mix with cornstarch paste. Stir over heat until the mixture boils and thickens. Cut salmon rolls in half. Place 2 halves on each plate and spoon on sauce.