EatSmarter exclusive recipe

Monkfish in Savoy Cabbage

with Mussels and Saffron Noodles
Average: 5 (1 vote)
(1 vote)
Monkfish in Savoy Cabbage

Monkfish in Savoy Cabbage - A step above your mother's beloved stuffed cabbage

share Share
bookmark_border Copy URL
1 hr 50 min.
ready in 2 h. 10 min.
Ready in

Healthy, because

Even smarter

Nutritional values

This dish is pure health wrapped in a cabbage package. It contains a rich supply of minerals including iodine from the monkfish, which supports thyroid health. 

If you don't like to cook with alcohol, then replace the vermouth with a mixture of 2/3 fish stock and 1/3 white grape juice or fennel tea and, if necessary, add a few drops of lemon juice.

1 serving contains
(Percentage of daily recommendation)
Calorie614 kcal(29 %)
Protein41 g(42 %)
Fat18 g(16 %)
Carbohydrates66 g(44 %)
Sugar added0 g(0 %)
Roughage10 g(33 %)
Vitamin A1.2 mg(150 %)
Vitamin D2.9 μg(15 %)
Vitamin E9.5 mg(79 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin10.9 mg(91 %)
Vitamin B₆0.6 mg(43 %)
Folate125 μg(42 %)
Pantothenic acid1.4 mg(23 %)
Biotin15.4 μg(34 %)
Vitamin B₁₂5.4 μg(180 %)
Vitamin C51 mg(54 %)
Potassium925 mg(23 %)
Calcium207 mg(21 %)
Magnesium116 mg(39 %)
Iron6.5 mg(43 %)
Iodine55 μg(28 %)
Zinc3.2 mg(40 %)
Saturated fatty acids3.2 g
Uric acid310 mg
Cholesterol189 mg
Development of this recipe:


1 pinch
2 tablespoons
11 ounces
small carrots
1 pound
mussels (or clams)
½ cup
¾ cup
6 sheets
1 ½ pounds
4 sprigs
How healthy are the main ingredients?
eggolive oilsaltcarrotFennel bulbshallot

Kitchen utensils

2 Pots, 1 Small pot, 1 Baking sheet, 2 Bowls, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Sieve, 1 Slotted spoon, 1 Hand mixer, 1 Pasta machine, 1 Kitchen towel, 1 Plastic wrap, 1 Wooden spoon, 1 Aluminum foil

Preparation steps

Monkfish in Savoy Cabbage preparation step 1

Place the saffron in a small bowl with 4 tablespoons of hot water. Let stand for 10 minutes.

Monkfish in Savoy Cabbage preparation step 2

In a small bowl, combine eggs, 1 tablespoon olive oil, salt to taste and the saffron water. Place flour in a bowl and whisk in the egg mixture.

Monkfish in Savoy Cabbage preparation step 3

Using the dough hook of a hand mixer, knead until a ball begins to form. Place the dough on a lightly-floured surface and knead with your hands for another 4-5 minutes. Wrap dough in plastic wrap and let stand 1 hour.

Monkfish in Savoy Cabbage preparation step 4

Rinse and finely chop carrots and fennel. Peel and finely chop the shallots.

Monkfish in Savoy Cabbage preparation step 5

Rinse and scrub the mussels. Drain well. Discard any mussels with opened shells that do not close when tapped lightly.

Monkfish in Savoy Cabbage preparation step 6

Heat the remaining oil in a large pot. Sauté the prepared vegetables over medium heat until shallots are translucent. Add vermouth and mussels. Cook until the mussels have opened, 4-5 minutes. Remove mussels from the pot and set aside. Discard any mussels with closed shells.

Monkfish in Savoy Cabbage preparation step 7

Bring the liquid to a boil over high heat and cook until reduced by half, about 5 minutes. Add soy creamer and cook while stirring until mixture is creamy, 4-5 minutes more. Season with salt and pepper and return the mussels to pot.

Monkfish in Savoy Cabbage preparation step 8

Divide the dough into 3 portions and roll out progressively thinner using a pasta machine until the dough is very thin (second to the thinnest setting on machine). Cut into noodles. Sprinkle a baking sheet with semolina. Lay the noodles on the semolina and refrigerate until ready to use.

Monkfish in Savoy Cabbage preparation step 9

Remove large outer leaves from cabbage and save the remaining portion of the cabbage for another use. Boil outer leaves for 2 minutes in a pot of salted water. Drain well and reserve.

Monkfish in Savoy Cabbage preparation step 10

Cut the thick leaf veins out of the cabbage and thoroughly pat the leaves dry.

Monkfish in Savoy Cabbage preparation step 11

Place a large piece of aluminum foil (approximately 28 x 28 inches) on the work surface. Cover the aluminum foil with plastic wrap. Lay the cabbage leaves on the plastic, overlapping the leaves. Leave the left and right margins of the plastic (1.5 inches) uncovered. Season lightly with salt and pepper.

Monkfish in Savoy Cabbage preparation step 12

Rinse monkfish fillets. Pat dry, season with pepper and place atop the cabbage. Use the plastic and foil to roll into a tight tube. Twist the ends firmly.

Monkfish in Savoy Cabbage preparation step 13

Bring a very large pot of salted water to a boil. Reduce heat to medium. Add the cabbage roll into the water and simmer for 20-25 minutes. Rinse chervil, shake dry and pluck leaves.

Monkfish in Savoy Cabbage preparation step 14

Cook the noodles for 3-4 minutes in boiling salted water. Heat the mussel stew and season with salt and pepper.

Monkfish in Savoy Cabbage preparation step 15

Lift the cabbage roll out of the water and cut into thick slices. Remove foil carefully. Drain the pasta and serve with monkfish and mussel stew on decorative plates. Garnish with chervil and serve immediately.