Cabbage Stuffed With Orzo and Shrimp |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
|
I like these numbers! On . Per Serving: Calories: 210 - great dish! Updated: 03/18/2007 to say that perhaps the cabbage needs a little longer to cook. Ingredients:
3 tablespoons onions, finely chopped |
1 tablespoon garlic, minced |
2 tablespoons extra virgin olive oil |
1/2 lb shrimp, cleaned, deveined and cut |
1 tablespoon fresh dill, chopped |
1 tablespoon cilantro, chopped |
crushed red pepper flakes, to taste |
salt, to taste |
fresh coarse black pepper |
1 1/4 cups orzo pasta, cooked and cooled |
8 large cabbage leaves, blanched |
1/2 cup white wine (white zinfandel) |
1/2 lemon, juice of |
1/2 cup fish stock or 1/2 cup low sodium chicken broth |
4 tablespoons unsalted butter |
Directions:
1. Preheat oven to 350ºF.
2. Saute onion and garlic in the olive oil until softened.
3. Add shrimp and cook until they just turn pink.
4. Do not cook through.
5. Remove from heat and add dill, cilantro, crushed red pepper flakes, pepper, salt, and orzo.
6. Mix well and adjust seasoning.
7. Place a blanched cabbage leaf on a work surface, concave-side up.
8. Place 2 tb of the orzo mixture in the hollow of this leaf.
9. Fold sides of the leaf over the filling and starting with the stem end roll the leaf up around the filling.
10. Place the wrapped cabbage leaf seam-side down in a casserole.
11. Wrap remaining leaves the same way.
12. Pour the wine, lemon juice and stock over the top, cover and bake for an hour.
13. Remove cabbage bundles to a warm serving platter.
14. If a sauce is desired, reduce the liquid in the pan until slightly thickened.
15. Swirl in the butter and serve over the cabbage rolls.
16. Bon appetit!
|
|