Name: Steamed salmon with two types of cabbage
Prep time: 10 min
Cook time: 35 min
Yield: 4 people
Cuisine: France
Ingredients: 1 lb ofgreen cabbage; 500 oz ofkale; 4 salmon fillets; 2 coriander seeds; 20 oz ofbutter; 2 vegetable broth ((optional; if you don't have any, you can use salted water instead)); 4 garlic; 1 oil; salt, pepper

Steamed salmon with two types of cabbage

main courses cooking in a pressure cooker pisces slow cooking

Updated on 23 December 2025 by

ratatouille

5 reviews 4 : Very good

Diet

Vegetarian Fish

Level

Easy

Calories

510 kcal

Preparation

10 minutes

Cooking

35 minutes

I discovered this recipe for steamed salmon with two types of cabbage at a "cook and dine" event in Toulouse, and I've made it many times since.

First, you simmer the green cabbage and kale with garlic and cilantro, then place the salmon on top of this cabbage duo.

The salmon, steamed with the cabbages, comes out tender and flavorful, resulting in a dish that’s both delicious and healthy!

Enjoy, and thank you in advance for your comments…

For

people

Add to shopping list

2.2 lb of green cabbage
17.6 oz of kale
4 salmon fillets
2 coriander seeds
0.7 oz of butter
2 vegetable broth (optional; if you don't have any, you can use salted water instead)
4 garlic
1 oil
salt, pepper

1
Wash the kale, remove the stem, and cut it into slices about 1 cm thick.
2
Wash the kale in a salad spinner, and once it’s thoroughly rinsed, remove the basket so it doesn’t sit in the water for too long.
Trim the brown ends off the stems if necessary, then add the kale to a Dutch oven or large pot—on a steamer basket if you have one.
3
Blanch the cabbage for 5 minutes by steaming it in the pot.
4
Once blanched, roughly chop the cabbage. Peel the garlic, remove the germ, and mince it. Coarsely chop the cilantro. Heat a little oil in a skillet or wok, and sauté the garlic and cilantro for a few seconds.
5
Add the cabbage and butter, and stir a few times over medium heat to let them sweat a little.
6
Reduce the heat, add the broth or salted water if you don't have any, then cover and simmer for twenty minutes.
Check on the dish regularly, and add more liquid or reduce the heat if necessary—the cabbage shouldn't burn!
7
Warm your plates in the oven at 50°C or in a warming drawer if you have one.
Open the package and place the salmon on top of the cabbage, then season with salt and pepper.
Add a little liquid if necessary, then cover again.
8
Cook gently for another 15 minutes, until the salmon is steamed through.
Check to see if it’s done, and add 5 minutes if necessary.
9
Place two cream puffs and a salmon fillet on each warm plate, and serve immediately!