Cabbage rolls are quite original for appetizers or a main dish. Asian food, especially Korean food, is fond of various stuffed cabbage dishes. Cabbage can be accommodated with various meats like beef or pork, but today we’ll talk about shrimp for preparing a fresh and contrasting dish.
Table of Contents
Photo credit: © Eatwell101.com
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
Photo credit: © Eatwell101.com
Directions
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 grated ginger. Book in a bowl, covered with a plate to keep the warmth.
Immerse cabbage leaves in boiling salted water and drain.
Garnish each with a few cooked shrimp, and build wraps that you attach with toothpicks. Then cook for 6 min steamed.
During the cooking of cabbage and shrimps: In a stove oiled with olive oil, brown the thinly sliced onion.
Then add the slices of tomatoes. Stir well and cover, reduce the heat.
Grate garlic and remaining peeled ginger, then add to the onion and tomatoes. Season with basil, salt, and pepper. When obtaining a more liquid consistency due to smashed potatoes, let it over the fire for 10 minutes.
On each plate, pour a little flavored tomato sauce and drop over 2 rolls with shrimp and cabbage, and serve immediately.
Variants
You can incorporate the tomato sauce directly into the cabbage wraps, then tie the rolls with a thread and fry them in a medium quantity of sunflower oil.
You can try this recipe with ground beef, mixed with sausage meat instead of shrimp. But take off the tomatoes from the preparation, as it will be too acidic and kill the taste of the beef. Final frying is recommended thought.
Shrimps Cabbage Rolls
- 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
Instructions
- 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 grated ginger. Book in a bowl covered with a plate to keep the warmth.
- Immerse cabbage leaves in boiling salted water and drain.
- Garnish each with a few cooked shrimp and build wraps that you attach with toothpicks. Then cook for 6 min steamed.
- During the cooking of cabbage and shrimps: In a stove oiled with olive oil, brown the thinly sliced onion.
- Then add the slices of tomatoes. Stir well and cover, reduce the heat.
- Grate garlic and remaining peeled ginger, then add to the onion and tomatoes. Season with basil, salt, and pepper. When obtaining a more liquid consistency due to smashed potatoes, let it over the fire for 10 minutes.
- On each plate, pour a little flavored tomato sauce and drop over 2 rolls with shrimp and cabbage, and serve immediately.
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