Shrimp Cabbage Rolls
Directions
- 1Wrap the entire cabbage with plastic wrap and freeze overnight until rock solid. Bring out to defrost (about 4 hours before cooking) or defrost using microwave setting.
- 2Wrap the entire cabbage with plastic wrap and freeze overnight until rock solid. Bring out to defrost (about 4 hours before cooking) or defrost using microwave setting.
- 3Wrap the entire cabbage with plastic wrap and freeze overnight until rock solid. Bring out to defrost (about 4 hours before cooking) or defrost using microwave setting.
- 4Make the shrimp filling by removing the shrimp tails and combining shrimp, lemongrass, garlic, ginger, fish sauce, cumin, salt and lime zest in food processor, pulse until well minced but not pureed.
- 5Make the shrimp filling by removing the shrimp tails and combining shrimp, lemongrass, garlic, ginger, fish sauce, cumin, salt and lime zest in food processor, pulse until well minced but not pureed.
- 6Make the shrimp filling by removing the shrimp tails and combining shrimp, lemongrass, garlic, ginger, fish sauce, cumin, salt and lime zest in food processor, pulse until well minced but not pureed.
- 7Once the cabbage leaves have defrosted, carefully peel each one away. Cut away the hard stem at the bottom of each leaf.
- 8Once the cabbage leaves have defrosted, carefully peel each one away. Cut away the hard stem at the bottom of each leaf.
- 9Once the cabbage leaves have defrosted, carefully peel each one away. Cut away the hard stem at the bottom of each leaf.
- 10Put 3 tbsp of shrimp filling on the lower third of each leaf. Fold forward once, then fold in sides, then continue rolling. Repeat then set aside.
- 11Put 3 tbsp of shrimp filling on the lower third of each leaf. Fold forward once, then fold in sides, then continue rolling. Repeat then set aside.
- 12Put 3 tbsp of shrimp filling on the lower third of each leaf. Fold forward once, then fold in sides, then continue rolling. Repeat then set aside.
- 13In a skillet (with a lid), heat the olive oil over medium-low heat. Add the spices and saute until fragrant.
- 14In a skillet (with a lid), heat the olive oil over medium-low heat. Add the spices and saute until fragrant.
- 15In a skillet (with a lid), heat the olive oil over medium-low heat. Add the spices and saute until fragrant.
- 16Add the ginger and garlic, saute for 2 minutes.
- 17Add the ginger and garlic, saute for 2 minutes.
- 18Add the ginger and garlic, saute for 2 minutes.
- 19Pour in the coconut milk, water, and lime juice. Season with salt to taste and bring to a simmer.
- 20Pour in the coconut milk, water, and lime juice. Season with salt to taste and bring to a simmer.
- 21Pour in the coconut milk, water, and lime juice. Season with salt to taste and bring to a simmer.
- 22Add cabbage rolls, cover, and cook for 10-15 mins, flipping the rolls once until they are firm. Serve over rice with chopped dill.
- 23Add cabbage rolls, cover, and cook for 10-15 mins, flipping the rolls once until they are firm. Serve over rice with chopped dill.
- 24Add cabbage rolls, cover, and cook for 10-15 mins, flipping the rolls once until they are firm. Serve over rice with chopped dill.
Ingredients
- 1 small head of cabbage
- 1 small head of cabbage
- 1 small head of cabbage
- 25 shrimp, peeled and deveined
- 25 shrimp, peeled and deveined
- 25 shrimp, peeled and deveined
- 1 tsp fish sauce
- 1 tsp fish sauce
- 1 tsp fish sauce
- 1 lemon grass stalk, minced
- 1 lemon grass stalk, minced
- 1 lemon grass stalk, minced
- 1 garlic clove, minced
- 1 garlic clove, minced
- 1 garlic clove, minced
- 1 ” ginger, minced
- 1 ” ginger, minced
- 1 ” ginger, minced
- 2 tbsp chopped cilantro
- 2 tbsp chopped cilantro
- 2 tbsp chopped cilantro
- 0.5 tsp cumin
- 0.5 tsp cumin
- 0.5 tsp cumin
- 0.5 tsp red chili flakes
- 0.5 tsp red chili flakes
- 0.5 tsp red chili flakes
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp salt
- 1 limes, zest
- 1 limes, zest
- 1 limes, zest
- 2 tbsp olive oil
- 2 tbsp olive oil
- 2 tbsp olive oil
- 1.5 tsp adobo curry
- 1.5 tsp adobo curry
- 1.5 tsp adobo curry
- 0.5 tsp turmeric
- 0.5 tsp turmeric
- 0.5 tsp turmeric
- 1 ” ginger, minced
- 1 ” ginger, minced
- 1 ” ginger, minced
- 1 garlic clove, minced
- 1 garlic clove, minced
- 1 garlic clove, minced
- 1 cup coconut milk
- 1 cup coconut milk
- 1 cup coconut milk
- 0.5 cup water
- 0.5 cup water
- 0.5 cup water
- 1 lime juice
- 1 lime juice
- 1 lime juice
- 1 to taste salt
- 1 to taste salt
- 1 to taste salt
- 1 chopped dill
- 1 chopped dill
- 1 chopped dill
Equipment
knifefood processorgraterskillet with a lid