Stuffed Cabbage with Crab and Mint
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.
More Recipes and Ideas:
Fattisu di Verza: Rustic Cabbage Pastries, Bonus Recipe: Ginormous Cabbage-Wrapped Burger Stack, Smoked Oyster Dressing Stuffed Pork Chops with Andouille Hollandaise and Smothered Greens, Antipasti Recipes, Crab, Stuffed Pork Chops Recipes, Artichoke Appetizer Recipes, Enchilada Recipes, Lobster Ravioli Recipes
Thank you! your flag was submitted.