Salmon Stuffed Cabbage with Lemon Sauce


1 Med Head of Cabbage 
1 1/2 qts Boiling water
3 1/2 tsp kosher salt 
1 lg red onion minced
1/4 tsp dill
1/4 cup sweet cream butter
1 lb Healthy Hearts Wild salmon
1/2 cup cooked wild rice
1/4 tsp freshly ground black pepper
2 TBS freshly sqeezed lemon juice
2 TBS corn starch disolved in a little water
2 TBS water
1/8 tsp white pepper


Boil cabbage in salted water 3-4 minutes. 

Drain and reserve 2 1/2 cups water. 

Cool cabbage, core and remove 12 large leaves. Spread leaves out flat. 

Saute onion in 2 tablespoons butter until softened, then mix with healty hearts wild salmon, rice, dill, 1 teaspoons salt and pepper. 

Put a spoonful of the mixture in the middle of each leaf, fold up sides, roll up and secure with a toothpick.

Place the rolls in one layer in a large pot, add reserved water, lemon juice and remaining butter.

Cover and simmer 1 hour. Remove cabbage rolls from pot. Mix corn starch paste into cooking liquid and cook 3-4 minutes until thickened.

Add remaining salt and white pepper. Pour over cabbage and serve.

Serves 4-6.