Wirsingrouladen mit Garnelen-Reis-Füllung
Cabbage rolls with shrimp rice filling is a recipe featuring fresh ingredients from the shrimp category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 EL Butter
- 0.5 onion
- 100 g rice
- 0.5 TL instant broth
- 300 ml hot water
- 300 g pre-cooked shrimps (or shrimp)
- 3 EL lemon juice
- Salt
- Pepper (from the grinder)
- 8 beautiful light green cabbage leaves
- sweet-spicy chili sauce (for serving)
Instructions
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1.
For the filling, melt the butter in a pot. Peel and dice the onion. Sauté the onion, add the rice and sauté until fragrant. Sprinkle the broth powder over it and stir in enough hot water to make the rice "thick liquid." Simmer the rice on low heat for 15-30 minutes—depending on the variety—until tender. When the rice has absorbed the liquid, add more as needed and stir.
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2.
Bring water to a boil in a pot for the cabbage leaves.
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3.
Cook the cabbage leaves in boiling water for 3-5 minutes until firm, remove, shock in cold water, and drain. Flatten and cut off the stem. Drain the leaves well, pat dry if desired, and lay them side by side.
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4.
Spread the rice and shrimps on top of the leaves, season with salt and pepper, and drizzle with lemon juice.
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5.
Fold the sides of the cabbage leaves together and roll up. Place the rolls in a steamer basket. Fill a pot about 2 cm high with water, bring to a boil, place the steamer basket inside, cover, and steam for another ~10 minutes. Slice before serving and add sweet-spicy chili sauce.
