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Cabbage Stuffed with Orzo and Shrimp
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
3 Esslöffelonion finely chopped
1 EsslöffelGarlic minced
2 Esslöffelolive oil extra virgin
1/2 x ca. 450 gShrimp; cleaned and cut into chunks
1 EsslöffelDill fresh, chopped
1 EsslöffelCilantro chopped
1 Prisecayenne pepper
1 1/4 TasseOrzo; cooked
8 grossCabbage Leaves; blanched
1/2 Tassewhite wine
1/2 Lemon juice
1/2 TasseFish stock
4 Esslöffelbutter unsalted
die Zubereitung:

Saute onion and garlic in the olive oil until softened. Add shrimp and cook until they just turn pink. Do not cook through. Remove from heat and add dill, cilantro, cayenne pepper, salt, pepper and orzo. Mix well and adjust seasoning.

Place a blanched cabbage leaf on a work surface, concave-side up. Place 2 tb of the orzo mixture in the hollow of this leaf. Fold sides of the leaf over the filling and starting with the stem end roll the leaf up around the filling. Place the wrapped cabbage leaf seam-side down in a casserole. Wrap remaining leaves the same way.

Pour the wine, lemon juice and stock over the top, cover and bake 1 hour in a preheated 350°F oven. Remove cabbage bundles to a warm serving platter. If a sauce is desired, reduce the liquid in the pan until slightly thickened. Swirl in the butter and serve over the cabbage rolls.

Per Serving: Calories: 210, Protein: 12 g, Carbohydrate: 21 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 70 mg, Sodium: 79 mg, Fiber: 2 g.

Shadow Zone Iv - Stinson Beach, Ca

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