Ingredients

  • 1 large whole cabbage
  • 1 pound sea or bay scallops
  • 1 pound fresh shrimp
  • 1 pound rock crab claws, parboiled, with shells left on
  • ½ pound butter, melted
  • ½ cup sweet vermouth
  • Fresh herbs – thyme, parsley or basil, to taste
  • Salt and pepper, to taste
  • Scallion ends, optional
  • Nutritional Information
    • Nutritional analysis per serving (15 servings)

      209 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 16 grams protein; 112 milligrams cholesterol; 263 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 15 servings

Preparation

  1. Boil the cabbage whole in a large pot of water for three to five minutes, or until the leaves turn bright green. Remove from water.
  2. When the cabbage has cooled, separate the leaves carefully. Place each leaf flat on a table and divide the scallops, shrimp and crab claws among them. Brush with melted butter and vermouth. Sprinkle with fresh herbs, and salt and pepper.
  3. Fold the leaves and tie with string or long scallion ends.
  4. Place on hot grill and cook for five to seven minutes on each side. Serve immediately.

30 minutes

Dining and Cooking