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Smoked Fish Over Creamy Cabbage


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  • 1/2 small white cabbage head
  • 1/2 cup cream
  • 4 tablespoons butter divided
  • 1/2 teaspoon freshly-ground black pepper
  • 1 teaspoon grated lemon rind
  • 8 ounces smoked fish bones removed, broken into small pieces (trout, salmon, finnan haddie, sturgeon, sable)
  • 2 tablespoons chopped fresh parsley
  • 1/2 lemon thinly sliced


Servings 8


Step 1

Bring a large pot of lightly-salted water to a boil. Quarter cabbage and remove center core; cut into 1/2-inch strips. Cook cabbage 10 minutes. Drain well and pat dry.

Melt 2 tablespoons butter in a large sauté pan over medium heat. Add cabbage and cook, 2 minutes; stir gently to coat in butter. Pour in cream; add black pepper and lemon rind. Cook 5 minutes, until cabbage is tender.

Add smoked fish to skillet, gently fold in with a rubber spatula. Cook 3 minutes over low heat. Melt remaining butter in a small, microwave-safe cup. Drizzle over fish. Garnish with chopped parsley and lemon slices.

This recipe yields 8 servings.

Carbohydrates: 3 grams
Net Carbs: 2 grams
Fiber: 1 grams
Protein: 9 grams
Fat: 10.5 grams
Calories: 141

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