Seafood Stuffed Cabbage Rolls #FishFridayFoodies

Imagine the delight on the faces of your family and friends when they bite into one of these cabbage rolls and discover a filling of succulent and tasty seafood.

Step on in and join the Fish Friday Foodies today........

This month's Fish Friday Foodies is being hosted by Sneha of Sneha's Recipes.  She has asked us all to share Fish/Seafood that has been wrapped in leaves.  I was excited to take on this unique challenge. 

I decided to use cabbage leaves in this challenge after finding this recipe at Epicurious.   This was a quick and easy weeknight dinner that is elegant enough to be served at a dinner party.  It could easily serve as the entree but I think it would be equally wonderful as a first course.

Let's take a look at what the others have brought to the party wrapped in leaves......

• Cod in Lettuce Leaves with Shallot, Lemon, and Dill Sauce From Karen's Kitchen Stories
• Seafood Stuffed Cabbage Rolls From A Day in the Life on the Farm
• Sole wrapped in Grape Leaves, Greek style From Sid's Sea Palm Cooking
• Wrapped Fish In Harissa Paste From Sneha's Recipe 
• Steamed Fish, Tuvalu Style From Culinary Adventures with Camilla

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517@gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

I made these ahead of time and refrigerated them until I was ready to place them in the oven.  Should you do so just allow for more baking time then called for in the recipe.  

I made up the sauce in an oven safe skillet and then nestled the cabbage rolls right into the pan.  I had used the same pan to soften the veggies used in the seafood stuffing prior to making the sauce.  I always like to cut down on clean up when I can.

Seafood Stuffed Cabbage Leaves

Yield: 8 Servings

Author: Wendy Klik

prep time: 30 Mcook time: 30 Mtotal time: 60 M

Imagine the delight on the faces of your family and friends when they bite into one of these cabbage rolls and discover a filling of succulent and tasty seafood.

ingredients:

Cabbage Rolls

• 2 T. olive oil
• 1 shallot, diced
• 1/2 green bell pepper, diced
• 2 cloves garlic, minced
• 1 lb. small (salad) shrimp
• 2 eggs
• 2 slices bread
• 1/2 c. milk
• 2 dashes Tobasco
• pinch of celery salt
• 1 lb. jumbo lump crab meat
• 8 large leaves from Savoy cabbage

Sauce

• 2 T. butter
• 2 T. flour
• 1 shallot, diced
• 1 t. dried thyme, crushed
• 1 pinch cayenne pepper
• 1/2 c. white wine
• 1 c. clam juice
• 1 c. water
• salt and pepper, to taste

instructions:

How to cook Seafood Stuffed Cabbage Leaves

Seafood Stuffing

1. In a large skillet over med high heat, saute the shallots, green pepper, and garlic until softened.  Transfer to a bowl.
2. Place the bread slices in a food processor and pulse until crumbled.  Add to the vegetables along with the egg, shrimp, milk, Tobasco and celery salt.  Using clean hands, combine all the ingredients.  Add the crab and gently fold in with a wooden spoon, leaving large clumps of crab.

Sauce

1. In the same skillet used for the stuffing, melt butter over med high heat.  Stir in the flour and shallot. Let cook for a minute, stirring until flour is no longer raw and shallots start to soften.    Stir in the thyme and cayenne pepper.
2. Add the wine to the pan and cook until slightly reduced.  Add the clam juice and water.  Cook, stirring occasionally for about 5 minutes, until the sauce thickens.
3. Remove from heat.

Assembly

1. Bring a large pot of salted water to a boil.    Fill a large bowl with ice water.
2. Blanch the cabbage leaves by placing them into the boiling water until bright colored and softened.  Immediately plunge into the ice water and then remove to paper towel to drain.  Use a paring knife to remove the thick center rib.  
3. Spoon 1/8th of the seafood mixture onto each cabbage leave and fold as you would a burrito or envelope.  
4. Nestle, seam side down, into the pan containing the sauce. Bake, covered, in a preheated 350* oven for 20-30 minutes, until heated through and bubbly.

NOTES:

Adapted from a recipe found at Epicurious.com

Calories
299.04

Fat (grams)
9.60

Sat. Fat (grams)
3.36

Carbs (grams)
21.01

Fiber (grams)
1.23

Net carbs
19.78

Sugar (grams)
1.98

Protein (grams)
28.08

Sodium (milligrams)
966.50

Cholesterol (grams)
230.89

https://adayinthelifeonthefarm.blogspot.com/2019/05/seafood-stuffed-cabbage-rolls.html

Property of A Day in the Life on the Farm

#seafood, #cabbage, #cabbagerolls, #stuffedcabbage, #crab, #shrimp, #onepotmeals

Entrees, Seafood, One Pot Meals

American

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