Salmon Stuffed Cabbage Rolls


  • 1 red onion, chopped into 1″ slices
  • 1 Tbsp balsamic vinegar
  • 4 whole leaves of cabbage
  • 1/2 canned salmon, sustainably caught, non-gmo, organic
  • handful of sprouts
  • 1/4 cup sauerkraut
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp olive oil
  • 1 Tbsp Dijon mustard
  • Sea salt and pepper to taste


  1. Preheat oven to 380 F
  2. In a mixing bowl combine the onion slices and balsamic vinegar together
  3. Pour onto a baking sheet and cook for 20 minutes
  4. Wait until the onions are almost done then line the cabbage leaves
  5. Divide the salmon among the leaves
  6. Top with the sprouts, sauerkraut, and red onions
  7. In a small mixing cup mix together the rest of the balsamic vinegar, olive oil and mustard adding season to taste
  8. Lightly drizzle the dressing on top of the salmon layers depending on your preferences

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