Cabbage Stuffed with Shrimp and Onion

Cabbage rolls with shrimp and onion flavored with soy sauce and bouillon.

Cooking time

15 min

Calories

99kcal

Sodium

800mg

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Boil cabbage until mostly soft, then remove any tough parts. Dress with salt and pepper.
Peel and devein shrimp and chop finely.
Mince onion.
Mix shrimp and onion and separate into 4 lumps.
Wrap one lump in each cabbage leaf, cover with a wet towel and form into a ball.
Melt butter in a frying pan then add cabbage rolls and cook until lightly scorched. Add bouillon and simmer 4-5 min.
Place cabbage rolls on plates. Mix soy sauce in with simmering liquid in frying pan and pour over cabbage rolls.

Cooking Basics

Shrimp - deveining

Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.

Shrimp - peeling

When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.

Onions - finely chopped

Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.