Cabbage Rolls with Crab
⏳ Time
1 hour
🥕 Ingredients
17
🍽️ Servings
10
Description
The remaining sauce can be poured into a jar and used later.
Ingredients
- Spinach - 10.6 oz
- Oyster Mushrooms - 3.5 oz
- Porcini Mushrooms - 3.5 oz
- Microgreens - 0.7 oz
- Blue Crabs - 10.6 oz
- Semi-soft cream cheese - 6.2 oz
- Scallops - 2.6 oz
- 33% Cream - 3 qt
- Onion - 4.6 oz
- Carrot - 3.5 oz
- Celery stalk - 1.8 oz
- Passata Tomato Sauce - 2.8 oz
- Water - 6 qt
- Lemon-Pepper Mix - to taste
- Salt - to taste
- Brandy - 1.8 oz
- Crab Meat - 3 lbs
Step by Step guide
Step 1
Break the crab into small pieces by hand, similar to noodles, and cut the scallops into small cubes.
Step 2
In a deep bowl, combine the crab, scallops, cream cheese, 70 ml of cream, and mix by hand. Season with salt and pepper to taste, then portion into 50-gram servings.
Step 3
Wash the large spinach, remove the stems. Boil water in a pot and blanch the spinach for 10 seconds. Immediately transfer to ice water. Then dry with paper towels to remove excess moisture.
Step 4
Spread out the spinach (if it's small, you can use a few leaves) and place the filling inside. Roll them up like stuffed pancakes.
Step 5
Steam the cabbage rolls for 7–8 minutes.
Step 6
Prepare the bisque sauce. Roast the chitin in the oven at 374°F for 5–7 minutes.
Step 7
Peel and finely chop the onion, carrot, and celery.
Step 8
In a pot, sauté the vegetables in vegetable oil until golden, then add the tomato paste. Sauté for another 5 minutes. Add the brandy and let the alcohol evaporate. Add the roasted chitin and pour in cold water. Cook the bisque for 3–4 hours over low heat.
Step 9
Strain out the vegetables and chitin, reduce the liquid by half. Mix with the remaining cream and reduce the resulting sauce by another half.
Step 10
Tear the oyster mushrooms into smaller pieces by hand. Sauté in vegetable oil until golden. Season with salt and pepper mix.
Step 11
Cut the porcini mushrooms into small cubes and roast in the oven at 356°F for 5–6 minutes. Also season with salt and pepper mix.
Step 12
Pour the bisque sauce onto a plate. Place 2 cabbage rolls directly on the sauce, close to each other.
Step 13
Top with mushrooms and garnish with microgreens.
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