Stuffed Cabbage With Crab And Mint

Recipe Ingredients

8 oz	227g	Shallots minced
8 oz	227g	Butter
2 cups	320g / 11oz	Arborio rice
1 cup	237ml	White wine
5 cups	1185ml	Lobster stock - plus
16 oz	454g	Lobster stock
2 lbs	908g / 32oz	Lump crab meat - cleaned
4 tablespoons	60ml	Chopped mint - plus
2 tablespoons	30ml	Chopped mint - for garnish
24 tablespoons	360ml	Cabbage leaves - stemmed, blanched (large)
2 cups	125g / 4.4oz	Diced tomatoes - peeled, seeded

Recipe Instructions

Saute shallots in half the butter until translucent add the rice and mix in with butter and shallots. Add the wine and cook over medium heat until it is absorbed stirring continuously.

Repeat the process with the 5 cups lobster stock adding 2 1/2 cups at a time. Remove from heat and add crab and mint and the remaining butter. Season with salt and pepper and let cool.

Place 2 tablespoons 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 minutes. Place on serving tray and garnish with mint.

This recipe yields 4 to 6 servings.

Source:
MELTING POT with Michael Symon - (Show # MP-1A25) - from the TV FOOD NETWORK

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