Shrimp Stuffed Cabbage Recipes

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CABBAGE STUFFED WITH ORZO AND SHRIMP



Cabbage Stuffed With Orzo and Shrimp image

I like these numbers! On recipe4all.com. Per Serving: Calories: 210 - great dish! Updated: 03/18/2007 to say that perhaps the cabbage needs a little longer to cook.

Provided by Manami

Categories     One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

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

Steps:

  • Preheat oven to 350ºF.
  • 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, crushed red pepper flakes, pepper, salt, 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 for an hour.
  • 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.
  • Bon appetit!

Nutrition Facts : Calories 465.4, Fat 20, SaturatedFat 8.6, Cholesterol 141.2, Sodium 190.8, Carbohydrate 45.6, Fiber 3.4, Sugar 4.1, Protein 20.7

SHRIMP-STUFFED CABBAGE



Shrimp-Stuffed Cabbage image

Provided by Mark Bittman

Categories     side dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

Salt
1 medium head Savoy cabbage
1 pound peeled shrimp
3 cloves garlic
1/2 cup parsley leaves, plus more for garnish
1/2 cup bread crumbs, preferably fresh and lightly toasted
1/4 teaspoon cayenne, more or less
3 tablespoons extra virgin olive oil
1 large onion, peeled and chopped
2 cups chopped tomatoes, with their liquid (canned is fine)
Black pepper

Steps:

  • Bring pot of water to a boil, and add salt. Meanwhile, remove enough outer leaves of cabbage to get 8 large, nearly perfect leaves. Use a paring knife to remove their thickest vein. Put leaves in boiling water until softened, a minute or so; remove, and drain on paper towels.
  • Combine shrimp, garlic, parsley, bread crumbs, cayenne, half the oil and a large pinch of salt in food processor, and pulse until well minced but not puréed. Put portion of shrimp mixture on lower third of each leaf, fold in sides and roll up; don't overstuff, and don't roll too tightly.
  • Put remaining oil in a skillet that can be covered and is large enough to accommodate cabbage rolls; turn heat to medium-high. Add onion, and stir occasionally, until it softens, 3 to 5 minutes. Add tomatoes and some salt and pepper, and stir occasionally until tomatoes break up, 5 to 10 minutes. Add cabbage rolls, and cover, adjusting the heat so the mixture simmers.
  • Cook 10 to 15 minutes, turning once, until rolls are firm; taste sauce to adjust seasoning. Serve with some sauce spooned over and garnished with parsley.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 761 milligrams, Sugar 6 grams, TransFat 0 grams

SEAFOOD-STUFFED CABBAGE



Seafood-Stuffed Cabbage image

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

FOR THE SAUCE
2 tablespoons butter
2 tablespoons flour
1 shallot, chopped
Leaves from 1 sprig fresh thyme, chopped
1 pinch cayenne pepper
2 cups seafood broth
1/2 cup white wine
Salt
Freshly ground black pepper
FOR THE CABBAGE
2 tablespoons olive oil
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 pound small Louisiana or American wild shrimp, peeled, deveined, and chopped
2 eggs, lightly beaten
1 1/2 cups diced fresh bread
1/2 cup milk
2 dashes Tabasco
1 pinch celery salt
1 pound jumbo lump crabmeat
1 head Savoy cabbage, leaves separated

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.

SHRIMP AND CABBAGE STIR-FRY



Shrimp and Cabbage Stir-Fry image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 large egg white
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon plus 1 teaspoon soy sauce
1 1/4 pounds medium shrimp, peeled and deveined
2 teaspoons hoisin sauce
1 1/2 teaspoons sherry vinegar or rice wine vinegar
1/2 cup low-sodium chicken broth or water
2 tablespoons vegetable oil
4 scallions, cut into 1/2-inch pieces, white and green parts separated
1 tablespoon finely grated peeled ginger
1 clove garlic, finely grated
1 pound Napa cabbage (1/2 head), cut into 1-inch pieces
Cooked white rice, for serving (optional)

Steps:

  • Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce in a large bowl until frothy. Add the shrimp and toss to coat. Refrigerate 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar and the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl, then whisk in the chicken broth. Set aside.
  • Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, about 30 seconds. Add the shrimp and stir-fry until almost cooked through, about 3 minutes. Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.
  • Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes. Stir in the scallion greens. Serve with rice, if desired.

Nutrition Facts : Calories 262, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 219 milligrams, Sodium 516 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 32 grams

ORIENTAL PORK AND SHRIMP STUFFED CABBAGE ROLLS--LOW CARB



Oriental Pork and Shrimp Stuffed Cabbage Rolls--Low Carb image

These are cabbage rolls stuffed with an oriental pork and shrimp filling. You can eat these out of hand if they aren't to tender or with a fork. Serve with duck sauce, Chinese hot-mustard sauce, and/or the soy dipping sauce included with the recipe. Enjoy. Try my Recipe #381941 on the side =) The carbs in the nutritional info is from the water chestnuts. You can leave them out to reduce the majority of the carbs. It adds 22 carbs per serving. Click the extended info link under the info to see in depth info :)

Provided by Chele B

Categories     Lunch/Snacks

Time 45m

Yield 8 rolls, 4 serving(s)

Number Of Ingredients 17

1 head napa cabbage
2 -3 cups chicken broth
4 garlic cloves, finely chopped (you can grate or use a press )
1 inch chunk fresh ginger, peeled and grated plus
1 small chunk ginger, thinly sliced
6 scallions, thinly sliced (reserve 1 Tablespoon for dipping sauce)
1/2 lb medium-small shrimp, tails and shells removed, deveined and roughly chopped
1 (8 ounce) can water chestnuts, drained
1/2 lb ground pork
1 egg
1 cup shredded carrot
1/4 cup sherry wine
2 tablespoons chili paste (or you can use a few pinches of red pepper flakes)
4 tablespoons sesame oil, divided
4 tablespoons soy sauce, divided
1 lime zest and juice
2 tablespoons sugar-free honey (you can use regular honey)

Steps:

  • Fill a large lidded deep skillet with chicken stock about halfway up the pot and place it over high heat to bring it to a boil.
  • Remove eight of the outer leaves of the cabbage (look for leaves that aren't torn).
  • Cut off the thick end where the leaf was attached to the stem. Thinly slice the remaining head of cabbage until you've got about 2 cups and reserve.
  • Drop the eight whole cabbage leaves into the boiling broth and cook for 2 minutes, until tender. Remove the cabbage leaves and place them into a bowl of ice water (or run them under cold water ) to stop them from cooking. Reserve broth and pan!
  • Blot the leaves dry and reserve.
  • To a food processor, add the garlic, grated ginger, and scallions to the bowl. Pulse the machine until the veggies are chopped up then add the shrimp and water chestnuts. Run the machine until the shrimp is ground into a paste then turn everything out into a mixing bowl.
  • Add the pork, egg, shredded cabbage, carrots, sherry, chili paste, 2 tablespoons sesame oil, 2 tablespoons soy sauce, lime zest and juice. Combine the ingredients until evenly mixed.
  • Lay out cabbage leaves on the counter. Divide the meat and veggie mixture among the leaves. Roll them up -- starting at the leafy end and rolling towards the stem end -- just like you'd roll up a burrito, tucking the sides in as you go. Secure it closed with a toothpick, if necessary.
  • Return the rolls to the large, lidded skillet.
  • Over medium-high heat, make sure there is enough chicken stock to fill it by about an inch, bring it to a bubble. Place the cabbage rolls into the boiling stock and put the lid on the pan. Steam the rolls until the meat has cooked through, about 10 minutes.
  • While everything cooks, in a small serving bowl stir together the remaining soy sauce, sesame oil and T of scallions with the honey, ginger slices and a splash of water. Put this dipping sauce onto a serving platter along with duck sauce and Chinese hot-mustard. Serve the Napa rolls on the platter with scallion rice on the side.

Nutrition Facts : Calories 533.3, Fat 28.1, SaturatedFat 7.1, Cholesterol 216.7, Sodium 1607.6, Carbohydrate 22.4, Fiber 3.3, Sugar 5.9, Protein 34

THAI SHRIMP AND CABBAGE



Thai Shrimp and Cabbage image

"This spicy shrimp is absolutely wonderful served over shredded cabbage. When I'm in a hurry, I use packaged coleslaw mix instead," notes Beth Malchiodi of Brooklyn, New York. "It's a welcome change from rice."

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 1 serving.

Number Of Ingredients 9

1 cup shredded cabbage
3 teaspoons canola oil, divided
1 slice onion, halved
1 garlic clove, minced
8 uncooked large shrimp, peeled and deveined
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon minced fresh cilantro
1/8 teaspoon crushed red pepper flakes

Steps:

  • In a small skillet, stir-fry the cabbage in 1 teaspoon oil for 2 minutes or until tender. Remove and keep warm. In the same skillet, stir-fry onion and garlic in remaining oil until tender. Add the shrimp, water and soy sauce; stir-fry for 2-3 minutes or until shrimp turn pink. Stir in cilantro and pepper flakes. Serve with cabbage.

Nutrition Facts : Calories 267 calories, Fat 15g fat (2g saturated fat), Cholesterol 215mg cholesterol, Sodium 1181mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.

AMAZING SHRIMP STUFFED MUSHROOMS



Amazing Shrimp Stuffed Mushrooms image

My mom makes these mushrooms every year for the holidays and there are NEVER any leftovers! They are the best stuffed mushrooms I have ever had. I now make them any time I go to a holiday party.

Provided by Kara Smith

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 3h50m

Yield 10

Number Of Ingredients 7

20 large white mushrooms, stems removed
1 (4 ounce) can small shrimp, rinsed, drained and broken up
½ cup chive and onion flavored cream cheese
½ teaspoon Worcestershire sauce
1 pinch garlic powder, or to taste
1 dash Louisiana-style hot sauce, or to taste
¾ cup grated Romano cheese

Steps:

  • Lightly grease a 9x13 inch baking dish. Fill a saucepan with water and simmer the mushroom caps over medium heat for 2 minutes, until the mushrooms begin to soften. Remove the mushrooms with a slotted spoon, drain, and let cool, hollow sides down, on paper towels, for about 15 minutes.
  • While mushroom caps are cooling, combine the shrimp, cream cheese, Worcestershire sauce, garlic powder, and hot sauce in a bowl and stir to blend well. Spoon about 2 teaspoons of the shrimp mixture into the cap of each mushroom and place, stuffing side up, in the prepared baking dish. Sprinkle the Romano cheese onto each mushroom. Cover and refrigerate for at least 3 hours or overnight to blend the flavors and firm up the stuffing.
  • Preheat an oven to 400 degrees F (200 degrees C). Uncover the dish and bake the mushrooms in the preheated oven for about 15 minutes, until the cheese is browned and bubbling.

Nutrition Facts : Calories 102.7 calories, Carbohydrate 2.9 g, Cholesterol 40.7 mg, Fat 6.8 g, Fiber 0.5 g, Protein 7.3 g, SaturatedFat 4.4 g, Sodium 187.8 mg, Sugar 1.7 g

CABBAGE PACKETS STUFFED WITH SHRIMP AND SALMON



Cabbage Packets Stuffed With Shrimp And Salmon image

Provided by Bryan Miller And Pierre Franey

Categories     main course

Time 45m

Yield Four servings

Number Of Ingredients 22

1 medium-sized head of green or Savoy cabbage, cored and trimmed of loose outer leaves
1/2 pound skinless salmon fillet
1 pound medium-sized shrimp, shelled, deveined and chilled
1/8 teaspoon Tabasco sauce
Salt and freshly ground white pepper to taste
1 teaspoon freshly grated ginger
1 egg yolk
4 egg whites
1/2 cup fish stock, approximately (see recipe)
1/3 cup chopped scallions
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons minced shallots
3 tablespoons minced onions
2 sprigs thyme, or a pinch of dried thyme
3/4 pound plum tomatoes, cubed, about 1 3/4 cups
1/2 teaspoon minced garlic
1 bay leaf
2 whole cloves
1 cup dry white wine
1 1/2 cups homemade or good-quality canned chicken stock
Salt and freshly ground white pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil and immerse the cabbage head. After a few minutes the outer leaves will begin to soften and separate; as they do, remove them from the water with a wooden fork and drain in a colander. Continue cooking until all the leaves are loose, about 10 minutes. Rinse the cabbage leaves under cool water and drain.
  • Cut the salmon fillet into eight strips, about one-half-inch wide and two inches long, and set aside.
  • To make the mousse, combine the shrimp, Tabasco sauce, salt, pepper, ginger and egg yolk in the container of a food processor or blender and puree for five seconds. Add the egg whites and puree for about 45 seconds, or until the mixture is smooth. Add one-half cup of the fish stock in a steady stream while pureeing and continue blending for another minute or so until the mousse is very smooth. (You can test the consistency by dropping a teaspoonful of the mousse into simmering, salted water and poaching for a minute. If the texture is too watery, add more shrimp; if too firm and tough, add more fish stock.) Stir in the scallions. There should be about two cups of filling.
  • To assemble the cabbage packets, place three medium-sized cabbage leaves on a thin cotton cloth or on a double layer of cheesecloth in a circular pattern. The top edges of the leaves should overlap and the three stem sides should face away from the center. Cut out the tough white stem sections. Salt and pepper the cabbage generously. Place one-third cup of mousse in the center of each set of leaves and lay a strip of salmon over each mound of mousse.
  • Carefully fold the cabbage leaves over the filling, overlapping them to form a complete seal. Lift the edges of the cloth to encircle the packet and very slowly twist the cloth, over a sink, exerting a gentle pressure on the cabbage packet. The pressure should be sufficient to squeeze liquid from the cabbage packet without breaking the leaves. Carefully open the cloth and set aside the packet, seal side down. Repeat to make a total of eight packets.
  • To make the sauce, combine the butter, oil, shallots and onions in a pot over high heat and cook for a minute, stirring well. Add the remaining ingredients and cook for another minute, stirring occasionally.
  • Gently place the cabbage packets in the pot, seal side down. Salt and pepper them generously, cover, and braise over medium-high heat for 10 minutes. To serve, place two cabbage packets on each of four plates and spoon some sauce around them.

Nutrition Facts : @context http, Calories 385, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 5 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 1277 milligrams, Sugar 6 grams, TransFat 0 grams

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From thecountrycook.net


SHRIMP AND CABBAGE STIR-FRY - DIABETIC FOODIE
2016-03-10 Step 2: Heat 1 teaspoon of coconut oil in wok or large skillet over medium-high heat. Step 3: Line a plate with paper towels. Step 4: Add the shrimp to your wok and cook, stirring constantly, for about 2 minutes. Once they are pink and barely opaque, remove to the prepared plate. Step 5: Add the remaining 1 teaspoon of coconut oil to the wok ...
From diabeticfoodie.com


ONE SKILLET SHRIMP AND CABBAGE STIR-FRY - BUSY COOKS
2018-09-03 Instructions. Heat 2 tablespoons of sesame oil in large skillet over medium high heat. Stir in ginger and garlic and cook until fragrant, about 1 minute. Add shrimp and cook until they are opaque and pink, 2-3 minutes. Remove the shrimp onto a plate. Add the remaining 1 tablespoon of sesame oil. Add minced scallion whites, coleslaw mix, bell ...
From busycooks.net


SHRIMP STUFFED BELL PEPPER - RECIPES | COOKS.COM
Cut each eggplant in half ... add eggplant, onion, bell pepper, celery and garlic and ... and chopped boiled shrimp, smothered eggplant, crabmeat, parsley ... 350 degrees.Serves 4.
From cooks.com


STUFFED CABBAGE, ITALIAN STYLE - PROUD ITALIAN COOK
2021-03-05 Core the end of the cabbage and submerge the whole thing into the boiling pot and place a cover on top. After a few minutes remove the cover and peel off as many leaves as you can and drain on paper towels. Repeat the whole process until you have the number of leaves you want. The bigger the cabbage, the more leaves you’ll have.
From prouditaliancook.com


SAUTEED CABBAGE WITH SHRIMP RECIPE | SPARKRECIPES
In pan add oil, a bit of water, cabbage, peppers, and seasoning. Cook on medium-high temp until cooked to desired consistency. I don't like to overcook my cabbage, enough that it still has just a slight amount of crunch to it. In separate pan, add a bit of water and shrimp on med to med-high temp- just enough water to keep the shrimp from burning.
From recipes.sparkpeople.com


JAMAICAN SHRIMP AND CABBAGE (KETO, GF, PALEO) - THAT GIRL ...
2020-05-19 How to make shrimp and cabbage. Place the shrimp in a medium sized bowl and apply the 2tbsp of seafood seasoning, coating the shrimp evenly (picture 1). On medium heat, melt the dairy free butter in a skillet, add the raw shrimp along with the chopped scotch bonnet (if using) and cook until the shrimp turn pink (picture 2).
From thatgirlcookshealthy.com


PORK SHRIMP AND NAPA CABBAGE DUMPLINGS - RASA MALAYSIA
2021-04-01 Instructions. Mix all the ingredients of the Filling in a bowl, stir and mix to combine well. Set aside. To make the Dipping Sauce, combine some 1 portion of black vinegar, 1/2 portion of soy sauce, and the ginger in a small sauce dish.
From rasamalaysia.com


SHRIMP, LEEK AND LIME-STUFFED CABBAGE DUMPLINGS - MY ...
2014-05-12 Prepare the filling. In a small bowl, combine the ricotta, 1 tbsp lime juice, cilantro and zest. Add in the cooled shrimp-leek mixture. Bring the stock, remaining lime juice and 1/12 tsp salt to a simmer in a large pot. Lay out the cabbage leaves and put a large spoonful of the filling in the center of each.
From mymigrainemiracle.com


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