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I like these numbers! On recipe4all.com. Per Serving: Calories: 210 - great dish! Updated: 03/18/2007 to say that perhaps the cabbage needs a little longer to cook.
- 3 tablespoons onions, finely chopped
- 1 tablespoon garlic, minced
- 2 tablespoons extra virgin olive oil
- 1⁄2 lb shrimp, cleaned, deveined and cut
- 1 tablespoon fresh dill, chopped
- 1 tablespoon cilantro, chopped
- crushed red pepper flakes, to taste
- salt, to taste
- fresh coarse black pepper
- 1 1⁄4 cups orzo pasta, cooked and cooled
- 8 large cabbage leaves, blanched
- 1⁄2 cup white wine (White Zinfandel)
- 1⁄2 lemon, juice of
- 1⁄2 cup fish stock or 1⁄2 cup low sodium chicken broth
- 4 tablespoons unsalted butter
- Preheat oven to 350ºF.
- Saute onion and garlic in the olive oil until softened.
- Add shrimp and cook until they just turn pink.
- Do not cook through.
- Remove from heat and add dill, cilantro, crushed red pepper flakes, pepper, salt, and orzo.
- Mix well and adjust seasoning.
- Place a blanched cabbage leaf on a work surface, concave-side up.
- Place 2 tb of the orzo mixture in the hollow of this leaf.
- Fold sides of the leaf over the filling and starting with the stem end roll the leaf up around the filling.
- Place the wrapped cabbage leaf seam-side down in a casserole.
- Wrap remaining leaves the same way.
- Pour the wine, lemon juice and stock over the top, cover and bake for an hour.
- Remove cabbage bundles to a warm serving platter.
- If a sauce is desired, reduce the liquid in the pan until slightly thickened.
- Swirl in the butter and serve over the cabbage rolls.
- Bon appetit!
This was very good.I added some feta cheese to the orzo mix and extra dill. The cabbage rolls needed a longer cooking time...more like 1 1/2 hours.Sauce was excellent poured over rolls. While it seemed to take a while to make I really enjoyed the result. A nice lighter alternative to regular cabbage rolls. Thank you for posting. I will make again. Catherine