Recipe 4 All: Cabbage Stuffed with Orzo and Shrimp Recipe — Every recipe in the World on this site.

Recipe 4 All: Cabbage Stuffed with Orzo and Shrimp Recipe

Cabbage Stuffed with Orzo and Shrimp

Yield: 4 Servings
3tablespoon Onion; finely chopped
1tablespoon Garlic; minced
2tablespoon Extra Virgin Olive Oil
½lb Shrimp; cleaned and cut
1tablespoon Fresh Dill; chopped
1tablespoon Cilantro; chopped
1pn Cayenne Pepper
cups Orzo; cooked
8lg Cabbage Leaves; blanched
½cups White Wine
½  Lemon; juice of
½cups Fish Stock
4tablespoon Unsalted Butter

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 350F 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.

Shadow Zone IV - Stinson Beach, CA

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