Cabbage Rolls Stuffed Fish & Wild Rice
8 cabbage leaves
1 ¼ lb. white fish
1 ½ tablespoon lemon pepper seasoning
1 cup wild rice cooked
¼ cup light mayonnaise
1 28 oz. can crushed tomatoes partially drained
1 lemon sliced in 8 slices
Crack black pepper
Preheat oven at 350. Spray with nonstick cooking spray a 9 x 9 baking dish and set aside.
On stove top on medium high heat in a deep pot place cabbage leaves with 3 inches of water and boil for a couple of minutes just to softened the leaves drain well.
In a frying pan drizzled with olive oil cook fish on medium high heat for 4 minutes on first side flip and cook an additional 2 minutes. Let fish cool
In a mixing bowl add fish and crumble with fork. Add rice and mayonnaise to fish and mix well. Lay cabbage leaves flat and using a cookie scoop place 2 scoops of fish mixture in center of cabbage leaves form into a roll and roll tight. Repeat for remaining 7 and place in baking dish. Cover cabbage rolls with crushed tomatoes. Add cracked black pepper to taste and top with lemon slices. Bake for 35 minutes.