Cabbage stuffed with orzo and shrimp
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Onion; finely chopped |
| 1 | tablespoon | Garlic; minced |
| 2 | tablespoons | Extra Virgin Olive Oil |
| ½ | pounds | Shrimp; cleaned and cut into chunks |
| 1 | tablespoon | Fresh Dill; chopped |
| 1 | tablespoon | Cilantro; chopped |
| 1 | pinch | Cayenne Pepper |
| Salt | ||
| Pepper | ||
| 1¼ | cup | Orzo; cooked |
| 8 | larges | Cabbage Leaves; blanched |
| ½ | cup | White Wine |
| ½ | Lemon; juice of | |
| ½ | cup | Fish Stock |
| 4 | tablespoons | Unsalted Butter |
Directions
Saute onion and garlic in the olive oil until softened. Add shrimp and cook until they just turn pink. Do not cook through. 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 350øF oven. Remove cabbage bundles to a warm serving platter. If a sauce is desired, reduce the liquid in the pan until slightly thickened. Swirl in the butter and serve over the cabbage rolls.
Per Serving: Calories: 210, Protein: 12 g, Carbohydrate: 21 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 70 mg, Sodium: 79 mg, Fiber: 2 g.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA