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Sam Tumblin "Seafood Cabbage Roll"

Updated on July 19, 2015

I love cabbage I can eat it smothered, coleslaw, or even raw. Cabbage is a vegetable that is very healthy and good to eat. Well if you love cabbage and you love seafood let’s bring both these elements together and make a seafood cabbage roll. Try this recipe and you will never think of these two as separate again!

Seafood Cabbage Roll

Prep time: 20 min
Cook time: 1 hour 30 min
Ready in: 1 hour 50 min
Yields: Serves five people.
  • 15-20 CABBAGE LEAVES, SEPERATED
  • 2 POUND SHRIMP, PEELED, AND CLEANED
  • 2 POUND CRAWFISH TAIL, PEELED, AND CLEANED
  • 1 TBS. GARLIC, DICED
  • 2 TBS. GREEN ONION, DICED
  • 1 ONION, DICED
  • 2 TBS. BUTTER, MELTED
  • 1 TBS. SALT
  • 2 TBS. CAYENNE PEPPER
  • 1 CUP LONG GRAIN RICE
  • 1 CUP CHICKEN BROTH
  • 1 TOMATO, 6 OZ.
  • 1 TOMATO PASTE, 6 OZ.
  1. Preheat oven 375°. Mix shrimp, crawfish, onion, garlic, green onion, salt, long grain rice, and cayenne pepper together in a large bowl. Take the large outer core cabbage leaves and submerge into a pot of boiling water for about three minutes. Now take the leaves out of the water and spoon the mixture evenly amongst the leaves. Now form each one into a roll and arrange them in a large baking pan. Next in a separate bowl place chicken broth, tomato paste and tomato sauce and give it a thorough mix and add this to the sides of your baking pan. Cook rolled cabbage on 375° for about an hour and thirty minutes. Enjoy!
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