Stuffed Cabbage With Crab And Mint Recipe
Servings: 6
Ingredients
- 8 ounce shallots chopped
- 8 ounce butter
- 2 c. arborio rice
- 1 c. white wine
- 5 c. lobster stock plus
- 16 ounce lobster stock
- 2 lb lump crab meat cleaned
- 4 Tbsp. minced mint plus
- 2 Tbsp. minced mint for garnish
- 24 lrg cabbage leaves stemmed, blanched
- 2 c. diced tomatoes peeled, seeded
Directions
- Saute/fry shallots in half the butter till translucent/soft add in the rice and fold in with butter and shallots. Add in the wine and cook over medium heat till it is absorbed stirring continuously.
- Repeat the process with the 5 c. lobster stock adding 2 1/2 c. at a time. Remove from heat and add in crab and mint and the remaining butter. Season with salt and pepper and let cold.
- Place 2 Tbsp. 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 min. Place on serving tray and garnish with mint.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 4364g | |
| Recipe makes 6 servings | |
| Calories 1710 | |
| Calories from Fat 324 | 19% |
| Total Fat 37.06g | 46% |
| Saturated Fat 21.13g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 216mg | 72% |
| Sodium 1452mg | 61% |
| Potassium 7702mg | 220% |
| Total Carbs 289.58g | 77% |
| Dietary Fiber 101.3g | 338% |
| Sugars 129.39g | 86% |
| Protein 88.2g | 141% |
