1 L chicken broth 4 cup
150 ml long grain brown rice 2/3 cup
75 ml pot barley 1/3 cup
75 ml wild rice 1/3 cup
1 large head green cabbage boiling water to cover
5 ml canola oil 1 tsp
125 ml onion, diced 1/2 cup
30 ml fresh dill, chopped 2 tbsp
5 ml lemon zest, grated 1 tsp
salt & pepper to taste
2 cans of red salmon, drained (7.5 oz / 213 g)
In a large saucepan, bring broth to boil. Add long grain brown rice, pot barley and wild rice. Stir. Reduce heat to medium-low. Simmer, covered, for about 45 minutes until almost tender. Drain, reserving 1 1/3 cup (325 ml) broth. Set aside.
Remove core from cabbage. Trim about 1/2 inch (12 mm) slice from bottom. Place, cut side down, in large pot. Cover with boiling water. Cover pot with foil. Let stand for 5 minutes. Drain. Let stand until cool enough to handle. Carefully remove 12 large outer leaves from cabbage. Cut "V" shape along tough ribs of leaves to remove. Discard ribs. Set leaves aside. Remove another 6 leaves from cabbage and chop. Spread evenly in ungreased 9 x 13 inch (22 x 33 cm) baking dish. Set aside.
In a small skillet, heat canola oil. Add onion. Cook for about 5 minutes, stirring often, until softened.
Add dill, lemon zest, salt and pepper to taste. Heat and stir for about 1 minute.
In a large bowl, flake salmon. Add onion mixture and rice mixture. Toss gently. Place about 1/3 cup (75 ml) salmon mixture on 1 cabbage leaf. Fold in sides. Roll up tightly from bottom to enclose filling. Repeat with remaining salmon mixture and cabbage leaves. Arrange cabbage rolls, seam side down, over chopped cabbage.
Pour reserved broth over cabbage rolls. Cover with foil. Bake in 350 F (175 C) oven for about 1 1/2 hours until cabbage is softened.