Recipe courtesy of Michael Symon
Stuffed Cabbage with Crab and Mint
Total:
1 hr 35 min
Prep:
15 min
Cook:
1 hr 20 min
Yield:
4 to 6 servings
Total:
1 hr 35 min
Prep:
15 min
Cook:
1 hr 20 min
Yield:
4 to 6 servings
Total:
1 hr 35 min
Prep:
15 min
Cook:
1 hr 20 min
Yield:
4 to 6 servings

Ingredients

  • 8 ounces shallots minced
  • 8 ounces butter
  • 2 cups arborio rice
  • 1 cup white wine
  • 5 cups lobster stock, plus 16 ounces
  • 2 pounds lump crab meat cleaned
  • 4 tablespoons chopped mint, plus 2 tablespoons for garnish
  • 24 large cabbage leaves stemmed and blanched
  • 2 cups diced tomatoes peeled and seeded

Directions

Saute shallots in half the butter until translucent add the rice and mix in with butter and shallots. Add the wine and cook over medium heat until it is absorbed stirring continuously, repeat the process with the 5 cups lobster stock adding 2 1/2 cups at a time. Remove from heat and add crab and mint and the remaining butter. Season with salt and pepper and let cool. Place 2 tablespoons in the center of each cabbage leaf and roll. Place stuffed cabbage in a hotel pan and cover with the remaining 16 ounces of stock and tomatoes. Cook in preheated 350 degree oven for 20 minutes. Place on serving tray and garnish with mint.

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