SEAFOOD-STUFFED CABBAGE
Provided by John Besh
Categories Shellfish Bake Dinner Crab Shrimp Cabbage Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 23
Steps:
- 1. Preheat the oven to 325°. For the sauce, melt the butter in a cast iron pot over medium heat until it begins to bubble. Add the flour; whisking briskly until it is thoroughly incorporated. Let the mixture bubble for 1 minute, but don't let it darken. Add the shallot, thyme, and cayenne and continue to whisk as you stir in the seafood broth and wine. Bring the sauce to a simmer and cook until it thickens nicely. Season with salt and pepper. Transfer the sauce to a bowl and refrigerate.
- 2. For the cabbage, heat the olive oil in a skillet over medium heat. Add the onions, bell pepper, and garlic and sweat until soft. Transfer to a large mixing bowl and mix in the shrimp, eggs, bread, milk, Tabasco, and celery salt. Carefully fold in the crabmeat, keeping the lumps intact. Cool the seafood filling while you blanch the cabbage leaves.
- 3. Bring a big pot of salted water to boil. Have a large bowl of ice water nearby to cool the leaves as they blanch. Add the cabbage leaves one at a time to the boiling water and blanch for 30 seconds. Transfer to the ice water, then quickly remove from the water and drain flat on towels.
- 4. Spoon 2 tablespoons of the seafood mixture into the center of each cabbage leaf and roll up burrito-style. Pour the seafood sauce into the bottom of the cleaned cast iron pot. Carefully place each cabbage roll, seam-side down, snugly together over the sauce. There should be enough sauce to rise halfway up the sides of the rolls. Bake, covered, for 20-25 minutes.
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Ruth Norman
[email protected]This recipe is a great way to get your kids to eat seafood. My kids loved it!
slxthr bone
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved it.
Domonique Brown
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and impressive dish.
Franco Simangas
[email protected]I'm not a fan of cabbage, but I loved this recipe! The seafood stuffing was so flavorful that I didn't even notice the cabbage.
jay Kiplagat
[email protected]This recipe is a great way to use up leftover seafood. I had some leftover shrimp and crab and it worked perfectly in this dish.
Ntege Ronald
[email protected]I followed the recipe exactly and the dish turned out perfectly. I would definitely make this again.
Michael Townlee
[email protected]This recipe was a bit too bland for my taste. I added some extra spices and it was much better.
Bane Jerome Javier Bane Blanco
[email protected]I love this recipe! The seafood stuffing is so flavorful and the cabbage leaves are cooked perfectly. I always get compliments when I make this dish.
Khagendra Adhikari
[email protected]This recipe is a keeper! The seafood stuffing is packed with flavor and the cabbage leaves are cooked to perfection. I served it with a side of mashed potatoes and it was a perfect meal. I will definitely be making this again.
Michael Obumneke Ukadike (Goodestboi)
[email protected]I'm not a big fan of seafood, but I decided to try this recipe anyway. I was pleasantly surprised! The seafood stuffing was actually really good and the cabbage leaves were cooked perfectly. I would definitely make this again.
Stevin Dirk
[email protected]This recipe was easy to follow and the end result was amazing! The cabbage leaves were perfectly cooked and the seafood stuffing was flavorful and moist. I served it with a side of rice and it was a complete meal. I will definitely be making this aga
Rtnkhn Rtnkhn
[email protected]I made this recipe for my family last night and it was a huge hit! Everyone loved the combination of seafood and cabbage. The sauce was also delicious and really brought the dish together. I will definitely be making this again.
Farhan AliJan
[email protected]This seafood-stuffed cabbage recipe is a fantastic blend of flavors and textures. The cabbage leaves are tender and slightly chewy, the seafood stuffing is savory and flavorful, and the sauce is rich and creamy. I highly recommend this dish for a spe