Trout on cabbage in the oven

Name: Trout on cabbage in the oven - Ionelia I.
Ingredients: 3 trout; 1 kg white cabbage; 500 g red cabbage; 1 onion; 1 bell pepper; 1 jar of tomatoes in broth; 1/2 teaspoon ground cumin; 2 tablespoons butter; salt; pepper; paprika; 1 teaspoon lemon salt; 4 cloves of garlic

Over - Trout on cabbage in the oven by Ionelia I. - Recipia

When I had a small red cabbage left over from another recipe in the fridge, I tried this combination with trout on cabbage for the first time. I didn't know what to expect, but it turned out surprisingly well, especially with the mix of white and red cabbage. I don’t often make fish with cabbage, but this version has definitely made it into my recipe book. Quick Info Total Time: about 1 hour and 30 minutes Preparation Time: 20 minutes Cooking/Baking Time: 1 hour and 15 minutes Servings: 3-4 Difficulty: medium Recipe Type: dinner, main course, oven recipe Ingredients 3 trout (cleaned and washed) 1 kg white cabbage 500 g red cabbage 1 onion 1 bell pepper 1 jar of tomatoes in puree (approx. 300-400 g) 2 tablespoons butter 1/2 teaspoon ground cumin 1 teaspoon lemon salt 4 cloves of garlic salt pepper paprika thyme 1 glass of water Preparation Method 1. Clean the trout and wash them well. Sprinkle salt, paprika, and a little thyme over them. Set them aside while you prepare the vegetables. 2. Chop the onion and bell pepper as finely as possible. Place the butter in an oven-safe dish and sauté the onion and bell pepper with a little water, just enough to soften them. Stir frequently to prevent sticking. 3. Finely shred the white and red cabbage. Place them in a bowl, add the lemon salt, and massage them with your hands for a few minutes until they soften slightly. 4. Add the tomatoes in puree to the onion and bell pepper, then add the white and red cabbage. Mix everything well in the dish. 5. Pour in the glass of water. Cover and let it simmer on low heat (or in the oven at a low temperature) for about 30 minutes, until the cabbage starts to soften. 6. After the cabbage has partially cooked, add salt, thyme, pepper, ground cumin, and crushed garlic. Mix well. 7. Arrange the trout on top of the cabbage as evenly as possible. Cover again or seal with foil. 8. Place the dish in the oven and let it cook for 30 minutes at a moderate heat. 9. Remove the dish, gently turn the fish, and leave it in the oven for another 15 minutes uncovered to allow it to brown on top. 10. Serve the dish warm, with polenta if you prefer. It doesn’t need any additional sides. Why I Make This Recipe Often This recipe is practical when I have more cabbage or fish to cook quickly. The mix of white and red cabbage changes the flavor and texture compared to plain cabbage. The dish can also be made with other types of fish with minimal adjustments. Tips and Variations Tips - If you want the cabbage to be less sour, you can reduce the lemon salt or use only half the amount. - You can make shallow cuts on the sides of the fish to help the flavors penetrate better. - To prevent the cabbage from sticking or burning at the bottom, don’t skip the glass of water. - You can cover it at the beginning to retain moisture, then uncover for the last few minutes. Substitutions - Almost any freshwater fish can be used, not just trout. - If you prefer a dairy-free version, you can substitute butter with oil. Variations - You can replace the bell pepper with red pepper. - If you only have white cabbage or only red cabbage, that works too, but the mix of both is more interesting. - If you don’t have tomatoes in puree, chopped fresh tomatoes will work, but the flavor will be different. Serving Ideas - It pairs best with simple polenta. - It can also be served with bread, but the cabbage absorbs quite a bit of liquid, so it's not necessary. Frequently Asked Questions How much lemon salt should be added? Is it mandatory? 1 teaspoon is the amount in the basic recipe. If you don’t want a tangy taste, you can use less or even skip it, but the cabbage won’t have the same flavor. Can I use frozen fish or only fresh? You can use frozen fish if you thaw it completely and pat it dry before placing it on the cabbage. Can I use a different type of cabbage, like curly cabbage? Curly cabbage has softer leaves and cooks faster, but it can be used. The flavor will be a bit milder. If I don’t want to use butter, can I just use oil? Yes, you can use only oil to sauté the onion and bell pepper. Butter adds a richer flavor, but it's not essential. Do I need to turn the fish or leave it undisturbed? Turning the fish after the first half hour helps it brown more evenly. If you don’t turn it, the top side will remain less browned. Nutritional Values Estimated per serving (out of 4): Calories: approx. 300-350 kcal Protein: 25-30 g Carbohydrates: 20-25 g (from cabbage and tomatoes) Fats: 10-15 g (depending on the fish and butter) The recipe is moderate in caloric intake, high in protein and fiber, and relatively low in carbohydrates unless served with polenta or bread. Storage and Reheating The dish can be stored in the refrigerator for 1-2 days, covered. It can be reheated either in the oven or on low heat. The fish may become slightly drier upon reheating, but the cabbage remains tasty. I do not recommend freezing the recipe after cooking, as the texture of the cabbage will not be the same.

Trout on cabbage in the oven

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