Best Cabbage Packets Stuffed With Shrimp And Salmon Recipes

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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

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-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

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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