Shrimp and Rice Stuffed Savoy Cabbage
- For the filling
- 1 tablespoon butter
- ½ onion
- 100 grams Rice
- ½ teaspoon Broth
- 300 milliliters hot water
- 300 grams kitchen-ready shrimp
- 3 tablespoons lemon juice
- freshly ground peppers
For the filling, peel the onion and cut into small cubes. Saute the onion and rice in melted butter until aromatic. Sprinkle with the broth powder and stir in enough hot water so that the rice "syrupy". Simmer until rice is tender, 15 to 30 minutes - depending on the variety. Add more liquid as needed.
For the cabbage leaves, bring water to a boil in a pot.
Blanch the cabbage leaves for 3 to 5 minutes until al dente. Remove, rinse and drain. Flatten the leaves slightly, trimming the ribs as needed to flatten.
Divide the rice and shrimp on the leaves. Season with salt and pepper and sprinkle with a little lemon juice.
Roll up the cabbage leaves, folding in the sides. Place the rolls in a steamer basket. Fill the pot with about 2 cm (approximately 3/4 inch) water and bring to a boil. Cover and cook about 10 minutes. Cut rolls in half and serve with the chili sauce.