2 onions, chopped

2 tbsp (30 ml) olive oil

1/2 cup (100 g) parboiled long-grain rice

1 1/2 cups (375 ml) chicken broth

1 lb (450 g) skinless salmon, cubed

15 Savoy cabbage leaves

In a large saucepan over medium heat, soften the onions for 5 minutes in the oil. Add the rice and broth. Bring to a boil. Cover and cook for 30 minutes over medium-low heat or until the rice is tender and all the liquid has been absorbed. Add the salmon cubes. Cook uncovered for 5 minutes, stirring frequently, until the salmon begins to flake. Season with salt and pepper. Set aside.

Meanwhile, in another large saucepan of salted boiling water, blanch the cabbage leaves for 5 minutes or until tender. Cool in an ice bath and drain. Pat dry with paper towels.

Lay the cabbage leaves flat and, using a paring knife, trim the thickest section of the stem at the base of each leaf.

Line a bowl with a 9-inch (23 cm) opening with 7 cabbage leaves, starting with the greenest leaves. Cover with one-third of the salmon mixture. Layer with 4 cabbage leaves. Cover with the remaining salmon mixture and the remaining 4 cabbage leaves. Press the stuffed cabbage into the bowl to create a rounded shape.

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