Young Cabbage with Shrimp, Yogurt, and Herbs

Name: Young Cabbage with Shrimp, Yogurt, and Herbs
Prep time: 30 min
Total time: 30 min
Cuisine: Author's
Ingredients: White Cabbage ½ pieces; Butter 0.7 oz; Vegetable Oil 0 fl oz; Yogurt powder 4.2 oz; Shrimp 1.8 oz; Fresh basil leaves 0.2 oz; Tarragon 0.2 oz; Dill 0.2 oz; Spinach 0.5 oz; Garlic 1 clove; Capers 2 pieces; Meyer Lemon Juice to taste; Salt to taste; Sugar to taste; Sun-Dried Tomatoes 0.2 oz; Olive Oil 0 fl oz

Main Dishes | Author's cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe by Sarah Johnson, chef at a local American restaurant.

Ingredients

White Cabbage - ½ pieces
Butter - 0.7 oz
Vegetable Oil - 0 fl oz
Yogurt powder - 4.2 oz
Shrimp - 1.8 oz
Fresh basil leaves - 0.2 oz
Tarragon - 0.2 oz
Dill - 0.2 oz
Spinach - 0.5 oz
Garlic - 1 clove
Capers - 2 pieces
Meyer Lemon Juice - to taste
Salt - to taste
Sugar - to taste
Sun-Dried Tomatoes - 0.2 oz
Olive Oil - 0 fl oz

Step by Step guide

Step 1

Prepare all the ingredients.

Step 10

Coarsely chop the shrimp and place them on top of the cabbage.

Step 11

Chop the sun-dried tomatoes, sprinkle them on top, and drizzle the dish with olive oil.

Step 12

Garnish with fresh basil and dill, then serve.

Step 2

Cut 4 wedges, each 2 cm thick, from the head of cabbage.

Step 3

In a large pot, bring water to a boil and add salt. Submerge the cabbage wedges in the water and blanch for 4-6 minutes.

Step 4

Remove the cabbage and transfer it to a preheated skillet with vegetable oil. Fry until golden brown on both sides.

Step 5

Prepare a yogurt sauce with herbs. Place yogurt, basil leaves (set aside a few leaves for garnish), tarragon, dill (set aside a few sprigs for garnish), spinach, garlic, and capers into a blender. Blend until smooth.