Cabbage rolls are quite original for apperitives or main dish. Asian food, especially korean food, is fond of various stuffed cabbage dishes. Cabbage can be accomodated with various meats like beef or pork but today we’ll talk about shrimps for preparing a fresh and contrasting dish.
Level of difficulty: easy
Preparation time: 20 min
Cooking time: 30 min
Ingredients Cabbage Rolls with Shrimps
For 4 persons
- 8 green collards
- 14 ounces (400 g) prawns (large)
- Some Garlic cloves(depending on your taste)
- 1 fresh white onion
- 4-5 tomatoes
- 2 tablespoons of olive oil
- 8 basil leaves
- 1 tbsp of curry powder
- A dice of fresh ginger root
- Salt, pepper
Preparation Cabbage Rolls with Shrimp
Choose 8 beautiful green collards and wash them gently.
Shell the shrimp and sauté in a little olive oil. Add curry, salt, pepper and one third of the fresh gratted ginger. Book in a bowl covered with a plate to keep the warmth.
Immerse cabbage leaves in boiling salted water and drain.
Garnish each a few cooked shrimp and build wraps that you attach with toothpicks. Then cook 6 min steamed.
During the cooking of cabbage and shrimps:In a stove oiled with olive oil, make brown the thin sliced onion.
Then add the dices of tomatoes. Stir well and cover, reduce heat.
Grate garlic and remaining peeled ginger then add to onion and tomatoes. Season with basil, salt and pepper. When obtaining a more liquid consitency due to smashed topatoes, let over the fire for 10mn.
On each plate, pour a little flavored tomato sauce and drop over 2 rolls with shrimp and cabbage, serve immediately.
You can incorpore the tomato sauce directly into the cabbage wraps then tie the rolls with a thread and fry them into a medium quantity of sunflower oil.
You can try this recipe with ground beef, mixed with sausage meat instead of shrimps. But take off the tomatoes from the preparation as it will be to acid and kill the taste of beef. Final frying is recommended thought.