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
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Nutritional Information
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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
- 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.
- 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.
- Fold the leaves and tie with string or long scallion ends.
- Place on hot grill and cook for five to seven minutes on each side. Serve immediately.
30 minutes
Dining and Cooking