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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 analysis per serving (15 servings)
2 grams carbs; 112 milligrams cholesterol; 193 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 13 grams fat; 300 milligrams sodium; 16 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 3
Fold the leaves and tie with string or long scallion ends.
- Step 4
Place on hot grill and cook for five to seven minutes on each side. Serve immediately.
Private Notes