Stuffed Cabbage Leaves with Shrimps
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 60 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- 400g Ben's Headless Shrimp 16/20 800g
- 1/2 bunch Alion Fresh Green Onion 150g
- 2 tbsp Extra Virgin Olive Oil, Chorio
- 2 tsp Maldon Sea Salt
- 1/2 tsp Maldon Ground Black Pepper
- 1 cup Uruguayan Parboiled Rice 1000g
- 1 can Pelargos Finely Chopped Classic Tomatoes 400g
- 2 tsp Dried Mint*
- Zest and Juice of 2 Lemons
- 1 cup of Vegetable Broth
- 6-7 leaves Alion Fresh Basil 30g, chopped
- 1 tsp Alion Fresh Dill 70g, chopped
- 2 tbsp Alion Fresh Coriander, chopped
- 1 large Cabbage
METHOD
1. In a pot, add water halfway and 1 tsp of salt, then heat over high heat. Once it boils, add the cabbage leaves for 20-30 seconds until they soften slightly.
2. Place ice and water in a large bowl, then add the cabbage leaves to cool them down.
3.Clean the shrimp thoroughly and chop them into very small pieces. In a pan, heat 1 tbsp of olive oil over medium heat, and sauté the green onions until soft.
4. Then add the shrimp, season with salt and pepper, and cook until they change colour.
5. Add the tomato sauce, mint, and continue cooking for 2 more minutes. Add the rice, basil, dill, coriander, lemon zest, and juice, then stir
6.Once it comes to a boil, remove from heat and cover for 15 minutes.
7. Remove the cabbage leaves from the water and dry them with a paper towel. Use a spoon to fill each leaf with the mixture one by one and roll them up like dolmadakia.
8.Place the dolmadakia in a baking dish lined with non-stick parchment paper. Add the vegetable broth and season with salt and pepper.
9.Bake in a preheated oven at 160°C (320°F) for 25-30 minutes. Once done, remove from the oven and serve.
The recipe can also be made with vine leaves.
Kali Orexi!
* Τhis product is not available at foodhaus stores
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