PREP TIME: 10 minutes
COOKING TIME: 10 minutes
Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5.
Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into chunks.
Cook the rice in boiling water for about 10 to 12 minutes, adding the vegetable stock powder to the cooking water to give the rice extra flavour.
Meanwhile, fry the bacon in a non-stick frying pan for 4 to 5 minutes, until crispy. Add the spring onions and cook for a further 2 to 3 minutes until softened. Mix with the drained rice, salmon chunks, herbs and seasoning.
Take eight large leaves from the cabbage and remove the thick stalk. Cook in boiling water for about 3 to 4 minutes, until softened. Drain thoroughly. Lay the cabbage leaves on a work surface and share the rice mixture between them, folding them over. Place in a lightly greased baking dish or roasting tin, cover with foil and bake for 10 to 15 minutes, until piping hot.
Meanwhile, heat the tomato sauce. Serve with the stuffed cabbage leaves.
Cook’s tip: Try sprinkling grated Cheddar cheese over the cabbage leaves just before baking them, though don’t cover them with foil.
• 1 x 416g or 2 x 213g cans red or pink wild Alaska salmon
• 150g (6oz) long grain rice
• 2 tsp vegetable stock powder
• 4 rashers streaky bacon, chopped
• 1 bunch spring onions, finely chopped
• 2 tbsp chopped fresh herbs (parsley, dill, thyme or chives)
• 1 Savoy cabbage
• 1 x 350g jar tomato & basil sauce
Salt and freshly ground black pepper