Seafood Stuffed Cabbage Recipes

STUFFED CABBAGE LEAVES

Steps:

• Boil the cabbage whole in a large pot of water for three to five minutes, or until the leaves turn bright green. Remove from water.
• When the cabbage has cooled, separate the leaves carefully. Place each leaf flat on a table and divide the scallops, shrimp and crab claws among them. Brush with melted butter and vermouth. Sprinkle with fresh herbs, and salt and pepper.
• Fold the leaves and tie with string or long scallion ends.
• Place on hot grill and cook for five to seven minutes on each side. Serve immediately.

SHRIMP-STUFFED CABBAGE

Steps:

• Bring pot of water to a boil, and add salt. Meanwhile, remove enough outer leaves of cabbage to get 8 large, nearly perfect leaves. Use a paring knife to remove their thickest vein. Put leaves in boiling water until softened, a minute or so; remove, and drain on paper towels.
• Combine shrimp, garlic, parsley, bread crumbs, cayenne, half the oil and a large pinch of salt in food processor, and pulse until well minced but not puréed. Put portion of shrimp mixture on lower third of each leaf, fold in sides and roll up; don't overstuff, and don't roll too tightly.
• Put remaining oil in a skillet that can be covered and is large enough to accommodate cabbage rolls; turn heat to medium-high. Add onion, and stir occasionally, until it softens, 3 to 5 minutes. Add tomatoes and some salt and pepper, and stir occasionally until tomatoes break up, 5 to 10 minutes. Add cabbage rolls, and cover, adjusting the heat so the mixture simmers.
• Cook 10 to 15 minutes, turning once, until rolls are firm; taste sauce to adjust seasoning. Serve with some sauce spooned over and garnished with parsley.

STUFFED CABBAGE WITH CRAB AND MINT

Steps:

• Saute shallots in half the butter until translucent add the rice and mix in with butter and shallots. Add the wine and cook over medium heat until it is absorbed stirring continuously, repeat the process with the 5 cups lobster stock adding 2 1/2 cups at a time. Remove from heat and add crab and mint and the remaining butter. Season with salt and pepper and let cool. Place 2 tablespoons in the center of each cabbage leaf and roll. Place stuffed cabbage in a hotel pan and cover with the remaining 16 ounces of stock and tomatoes. Cook in preheated 350 degree oven for 20 minutes. Place on serving tray and garnish with mint.

LOBSTER-STUFFED CABBAGE WITH CAVIAR

Steps:

• Blanch the cabbage leaves in rapidly boiling salted water. When the cabbage is soft, immediately shock in an ice bath. When cool, set aside on a towel to dry.
• Poach the lobsters for eight minutes. Remove the lobster meat from the tails and claws and cut in small pieces, about the size of half a shrimp. Saute quickly in 1 tablespoon butter and Cognac. Season with salt, pepper and cayenne.
• Shell and devein shrimp. Cut in half and saute in 1 tablespoon butter with shallot until shrimp is pink. Season with salt, pepper and cayenne.
• Remove the tough center from the cabbage leaves. When this is done, place 2 pieces of shrimp and 3 pieces of lobster on each cabbage leaf and fold into a package. Transfer to a nonmetallic baking dish and place 1 tablespoon of butter on each cabbage leaf. Season lightly with salt, pepper and cayenne. Refrigerate, if desired. To serve, return to room temperature. Cover and bake in a 350-degree oven for 10 to 12 minutes.
• To serve: Place three stuffed cabbages in the center of each of four warmed plates. Pour beurre blanc sauce around, but not over the cabbages. Garnish the cabbages with caviar. Serve immediately.

ORIENTAL PORK AND SHRIMP STUFFED CABBAGE ROLLS--LOW CARB

Steps:

• Fill a large lidded deep skillet with chicken stock about halfway up the pot and place it over high heat to bring it to a boil.
• Remove eight of the outer leaves of the cabbage (look for leaves that aren't torn).
• Cut off the thick end where the leaf was attached to the stem. Thinly slice the remaining head of cabbage until you've got about 2 cups and reserve.
• Drop the eight whole cabbage leaves into the boiling broth and cook for 2 minutes, until tender. Remove the cabbage leaves and place them into a bowl of ice water (or run them under cold water ) to stop them from cooking. Reserve broth and pan!
• Blot the leaves dry and reserve.
• To a food processor, add the garlic, grated ginger, and scallions to the bowl. Pulse the machine until the veggies are chopped up then add the shrimp and water chestnuts. Run the machine until the shrimp is ground into a paste then turn everything out into a mixing bowl.
• Add the pork, egg, shredded cabbage, carrots, sherry, chili paste, 2 tablespoons sesame oil, 2 tablespoons soy sauce, lime zest and juice. Combine the ingredients until evenly mixed.
• Lay out cabbage leaves on the counter. Divide the meat and veggie mixture among the leaves. Roll them up -- starting at the leafy end and rolling towards the stem end -- just like you'd roll up a burrito, tucking the sides in as you go. Secure it closed with a toothpick, if necessary.
• Return the rolls to the large, lidded skillet.
• Over medium-high heat, make sure there is enough chicken stock to fill it by about an inch, bring it to a bubble. Place the cabbage rolls into the boiling stock and put the lid on the pan. Steam the rolls until the meat has cooked through, about 10 minutes.
• While everything cooks, in a small serving bowl stir together the remaining soy sauce, sesame oil and T of scallions with the honey, ginger slices and a splash of water. Put this dipping sauce onto a serving platter along with duck sauce and Chinese hot-mustard. Serve the Napa rolls on the platter with scallion rice on the side.

CABBAGE PACKETS STUFFED WITH SHRIMP AND SALMON

Steps:

• Bring a large pot of lightly salted water to a boil and immerse the cabbage head. After a few minutes the outer leaves will begin to soften and separate; as they do, remove them from the water with a wooden fork and drain in a colander. Continue cooking until all the leaves are loose, about 10 minutes. Rinse the cabbage leaves under cool water and drain.
• Cut the salmon fillet into eight strips, about one-half-inch wide and two inches long, and set aside.
• To make the mousse, combine the shrimp, Tabasco sauce, salt, pepper, ginger and egg yolk in the container of a food processor or blender and puree for five seconds. Add the egg whites and puree for about 45 seconds, or until the mixture is smooth. Add one-half cup of the fish stock in a steady stream while pureeing and continue blending for another minute or so until the mousse is very smooth. (You can test the consistency by dropping a teaspoonful of the mousse into simmering, salted water and poaching for a minute. If the texture is too watery, add more shrimp; if too firm and tough, add more fish stock.) Stir in the scallions. There should be about two cups of filling.
• To assemble the cabbage packets, place three medium-sized cabbage leaves on a thin cotton cloth or on a double layer of cheesecloth in a circular pattern. The top edges of the leaves should overlap and the three stem sides should face away from the center. Cut out the tough white stem sections. Salt and pepper the cabbage generously. Place one-third cup of mousse in the center of each set of leaves and lay a strip of salmon over each mound of mousse.
• Carefully fold the cabbage leaves over the filling, overlapping them to form a complete seal. Lift the edges of the cloth to encircle the packet and very slowly twist the cloth, over a sink, exerting a gentle pressure on the cabbage packet. The pressure should be sufficient to squeeze liquid from the cabbage packet without breaking the leaves. Carefully open the cloth and set aside the packet, seal side down. Repeat to make a total of eight packets.
• To make the sauce, combine the butter, oil, shallots and onions in a pot over high heat and cook for a minute, stirring well. Add the remaining ingredients and cook for another minute, stirring occasionally.
• Gently place the cabbage packets in the pot, seal side down. Salt and pepper them generously, cover, and braise over medium-high heat for 10 minutes. To serve, place two cabbage packets on each of four plates and spoon some sauce around them.