Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Seafood Cabbage Rolls
- add review
- #28630
Not your traditional cabbage rolls! If you like shrimp you'll enjoy this twist on an old favorite. Cabbage leaves are filled with orzo and shrimp and baked in a white-wine stock mixture.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
3 tablespoons onion, finely chopped
1 tablespoon garlic, minced
2 tablespoons extra virgin olive oil
1/2 pound shrimp, coarsely chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh cilantro, chopped
1 pinch cayenne pepper
salt
black pepper
1 1/4 cup orzo, cooked
8 large cabbage leaves, blanched
1/2 cup white wine
1/2 lemon, juiced
1/2 cup fish stock
4 tablespoons unsalted butter
directions
Saute onion and garlic in the olive oil until softened. Add shrimp and cook until just pink. Remove from heat and add dill, cilantro, cayenne pepper, salt, pepper and orzo. Mix well and adjust seasoning.
Place a blanched cabbage leaf on a work surface, concave-side up. Place 2 tb of the orzo mixture in the hollow of this leaf. Fold sides of the leaf over the filling and starting with the stem end roll the leaf up around the filling. Place the wrapped cabbage leaf seam-side down in a casserole. Wrap remaining leaves the same way.
Pour the wine, lemon juice and stock over the top, cover and bake 1 hour in a preheated 350 degrees F oven. Remove cabbage bundles to a warm serving platter. For the sauce, reduce the liquid in the pan until slightly thickened. Swirl in the butter and serve over the cabbage rolls.
added by
supersalad
nutrition data
468 calories, 21 grams fat, 45 grams carbohydrates, 19 grams protein per serving. This recipe is low in sodium.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments
October 20, 2012
I'm giving these 5 stars with one caveat (read on). I sampled the filling prior to stuffing the cabbage leaves and it was delicious! However, after baking them for an hour in the wine/stock mixture the flavor really dissipated. I would either add even more of the flavorful filling ingredients (herbs, cayenne, etc) or spice up the cooking liquid more to balance it out. Aside from that these are very good. It was just a bummer to not get the full flavor I had sampled prior to cooking them (and Brent thought they were great - but he didn't know HOW great the filling was prior to cooking!)