STUFFED CABBAGE LEAVES

Stuffed cabbage leaves image

Provided by Bryan Miller

Time 30m

Yield About 15 servings

Number Of Ingredients 9

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Ingredients

1 large whole cabbage
1 pound sea or bay scallops
1 pound fresh shrimp
1 pound rock crab claws, parboiled, with shells left on
1/2 pound butter, melted
1/2 cup sweet vermouth
Fresh herbs - thyme, parsley or basil, to taste
Salt and pepper, to taste
Scallion ends, optional

Steps:

Boil the cabbage whole in a large pot of water for three to five minutes, or until the leaves turn bright green. Remove from water.
When the cabbage has cooled, separate the leaves carefully. Place each leaf flat on a table and divide the scallops, shrimp and crab claws among them. Brush with melted butter and vermouth. Sprinkle with fresh herbs, and salt and pepper.
Fold the leaves and tie with string or long scallion ends.
Place on hot grill and cook for five to seven minutes on each side. Serve immediately.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 13 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 381 milligrams, Sugar 0 grams, TransFat 1 gram

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