Cabbage Stuffed with Orzo and Shrimp
Elevate your dinner table with these irresistible Cabbage Stuffed with Orzo and Shrimp rolls, a vibrant fusion of Mediterranean flavors and wholesome ingredients. Tender green cabbage leaves are delicately blanched and envelop a luscious filling of pearl-like orzo pasta, succulent shrimp, and aromatic garlic and herbs. This dish is baked to perfection in a rich tomato and broth sauce, infusing every bite with robust flavor. Perfect for a comforting family meal or an impressive centerpiece for guests, this recipe brings together healthy, satisfying ingredients with a balance of light acidity from fresh lemon juice and a hint of warm oregano. Garnished with fresh parsley, these stuffed rolls are as visually stunning as they are delicious. Whether you're seeking a new way to enjoy seafood or a creative dish with cabbage, this recipe is a delightful culinary adventure.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 2 tablespoons Olive oil
- 1 medium, finely chopped Yellow onion
- 3 cloves, minced Garlic
- 1 pound, peeled, deveined, and chopped Raw shrimp
- 1 cup Orzo pasta
- 14.5 ounces, canned Diced tomatoes
- 2 cups Chicken or vegetable broth
- 1 teaspoon Dried oregano
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon or to taste Salt
- 0.5 teaspoon Black pepper
- 1 cup Tomato sauce
- 1 tablespoon Lemon juice
Instructions
Bring a large pot of salted water to a boil. Carefully remove 10-12 large outer leaves from the cabbage, trimming the thick stems. Blanch the cabbage leaves in the boiling water for 2-3 minutes until pliable. Remove and set aside to cool.
Cook the orzo in the same pot of boiling water according to package instructions until al dente. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
Add the chopped shrimp to the skillet and cook for 2-3 minutes until just opaque. Remove the pan from heat.
In a large bowl, combine the cooked orzo, shrimp mixture, parsley, oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and lemon juice. Mix until well combined.
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
Lay a cabbage leaf flat on a clean surface. Place about 2-3 tablespoons of the shrimp and orzo filling in the center of the leaf. Fold the sides over the filling and roll tightly into a parcel. Repeat with the remaining leaves and filling.
Arrange the stuffed cabbage rolls seam-side down in the prepared baking dish.
In a small bowl, whisk together the diced tomatoes, tomato sauce, chicken or vegetable broth, remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour the sauce evenly over the cabbage rolls.
Cover the baking dish tightly with aluminum foil and bake for 35-40 minutes, until the cabbage is tender and the filling is heated through.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional chopped parsley, if desired.
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 5949 mg | 259% | |
| Total Carbohydrate | 209.9 g | 76% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 36.3 g | ||
| Protein | 148.8 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 1746 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
