Young Cabbage with Shrimp, Yogurt, and Herbs
Main Dishes | Author's cuisine
⏳ Time
30 minutes
🥕 Ingredients
16
🍽️ Servings
2
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 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.
Step 6
Taste the sauce and adjust with salt, sugar, and lemon juice to your liking.
Step 7
Peel the shrimp and remove the vein. Sauté in vegetable oil for just about a minute, until they turn pink.
Step 8
On flat plates, generously spread the sauce as the first layer and evenly distribute it across the entire surface of the plate.
Step 9
Separate the sautéed cabbage into leaves, cut them into 2 cm rectangles, and arrange them decoratively on plates.
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.
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