Sunday, April 10, 2011

Savoy Cabbage Rolls with Seelach, Caper Sundried Tomato Butter

I was going to make a simple roast chicken the other night but when I found out we were having a dinner guest it was a must to rearranged my meals for the week.  I love to have a reason to try something new and different especially when I can get more feedback on the results.  It turns out that Jon, our guest, is not a fan of cabbage nor fish so he rarely eats either.  Oops, I'm glad he didn't tell me that before I started cooking because I probably would have made something different.  But while we were enjoying our meal together he said... "omg, you've got to send this recipe to Stacy (his wife) because this is amazing and I love it. "  Thanks Jon!!  So Stacey here you go... it is always nice to have another fish dish to make that your man loves.  

This recipe was inspired from one of my favorite magazines, bon appetit.  The original recipe is made with Halibut and a lot more butter than I used.  I'm not a huge fan of halibut because I find it too heavy so using a thinner lighter white fish like the Seelach (Polluck Coalfish) was perfect.   So here is my version... Enjoy!
Savoy Cabbage Rolls with Seelach, Caper Sundried Tomato Butter
  • 6 4oz Seelach filets (or other white fish of choice), cut into 1-2 inch chunks
  • 6 large Savoy Cabbage leaves or 12 med/small leaves if you can't find a large cabbage
  • 1/4 cup drained capers, divided and chopped
  • 1/4 cup sun dried tomatoes, chopped
  • 2 tablespoons chopped fresh Italian parsley
  • Sea salt
  • ground pepper
  • 4-5 tablespoons Ghee (clarified butter for Paleo) or regular butter
  • ice cubes


  1. Bring a large pot of salted water to a boil.
  2. Fill a large bowl with water and ice cubes.
  3. Add cabbage leaves to boiling water for a couple of minutes or until soft.
  4. Then move leaves to ice water to quickly chill. (use a slotted spoon)
  5. Place on paper towels and pat dry while you finish the rest of the leaves.
  6. You'll want to cut down the large vein on the cabbage leave to help fold the leave.
  7. Mix 2-3 tablespoons of butter in small bowl with 1/8 cup capers, sun dried tomatoes and parsley.  Season with salt pepper.
  8. Sprinkle fish with salt and pepper.
  9. Place a couple of pieces of fish on a cabbage leave.
  10. Then spread a bit of the caper sun dried tomato butter on the fish.
  11. Roll the fish up in the leave and set aside until all the fish have been wrapped.
  12. Can be made 8 hours ahead.  Cover and chill until ready to cook.
  13. Preheat oven to 350 degrees F.
  14. Sprinkle fish packets with salt and pepper.
  15. Heat 1 tablespoon of butter or oil in large skillet on med-high heat.
  16. Add fish packets to skillet and cook until cabbage is light golden, about 2 minutes per side.
  17. Place fish packets on a foil lined baking sheet and place in oven.
  18. Bake fish in oven about 7 minutes.
  19. Melt remaining tablespoon of butter in skillet.  Add capers and cook 1-2 minutes. (Optional)
  20. Spoon sauce over fish and serve. (If you don't want to put the sauce on top just leave it out.  It really doesn't need it.)
Serves 4.

Print Recipe.
Savoy Cabbage

Fish packets in oven

Served with broccoli 


  1. Finally got around to making this and wowie zowie! It's definitely a yummo!

    It was a bit more labor intensive than I like, so I will save this for guests, but when I bit into the packet I was blown away.

    My modifications were no tomatoes (can't have 'em) and less butter. Side dishes were quinoa & Italian string beans.


  2. Great! Glad you enjoyed this one. And good call on less butter, I too think now I could have cut that down a bit. Thanks so much for the feedback! Have a Happy Easter!