Stuffed Cabbage with Crab and Mint

1. 1

   Saute shallots in half the butter until translucent add the rice and mix in with butter and shallots.

2. 2

   Add the wine and cook over medium heat until it is absorbed stirring continuously, repeat the process with the 5 cups lobster stock adding 2 1/2 cups at a time.

3. 3

   Remove from heat and add crab and mint and the remaining butter.

4. 4

   Season with salt and pepper and let cool.

5. 5

   Place 2 tablespoons in the center of each cabbage leaf and roll.

6. 6

   Place stuffed cabbage in a hotel pan and cover with the remaining 16 ounces of stock and tomatoes.

7. 7

   Cook in preheated 350 degree oven for 20 minutes.

8. 8

   Place on serving tray and garnish with mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.