Preparation

• Separate the cabbage leaves carefully to keep them whole and wash them well under cold water. Allow them to drain completely.
• Line the steam cooking basket with a cotton mesh bag, fitting it snugly to prevent it from moving during cooking.
• Place the first layer of cabbage leaves all around the basket, covering it completely.
• On top of the cabbage leaves, lay an even layer of smoked salmon, covering the entire surface.
• Repeat the process with another layer of cabbage leaves, followed by another layer of smoked salmon, forming successive layers.
• Continue layering by alternating between cabbage and salmon until the container is filled.
• Pull the edges of the mesh bag upwards so that the bag forms a round ball. Lift it slightly and adjust the edges to compact.
• Twist the bag and tightly twist it to compress the cabbage. Once compressed, tie the bag with a simple flat knot, ensuring it can be easily undone when necessary.
• Place the grated container inside the pot with approximately 1 inch (2.5 cm) of water at the bottom, keeping the water level below the grated container.
• Steam for exactly 20 minutes, ensuring the water does not touch the cabbage, until it is tender.
• Carefully remove the bag from the container and present the whole cabbage at the table. Carve it in front of the diners for an appealing visual effect.