Shrimp & Veggie Cabbage Rolls
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Recipe Intro From eatswithjamie
These Shrimp & Veggie Cabbage Rolls are a delicious, low-carb, and healthy dish that’s packed with flavor and easy to make. This recipe is perfect for a light lunch or dinner and can be customized with any veggies or protein you have on hand. The combination of shrimp, fresh veggies, and a flavorful broth makes for a satisfying and nutritious meal. Plus, these cabbage rolls are low in calories and carbs, making them ideal for anyone following a healthy eating plan!
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Recipe Card
ingredients
For the Rolls
- 8 Napa cabbage leaves
- 250 grams peeled and deveined shrimp
- 1/4 teaspoon kosher salt, adjusted to taste
- 1/4 teaspoon freshly ground black pepper, adjusted to taste
- 1 carrot (or 2 tomatoes), sliced into thin strips
- 1/2 bunch enoki mushrooms
- 1 bunch leafy greens, thinly sliced
ingredients
For the Broth
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon dashi powder
- 1 tablespoon mirin
Method
Step 1
Prepare the cabbage leaves: Bring a pot of water to a boil. Gently soften the Napa cabbage leaves by blanching them in the boiling water for 1-2 minutes until tender. Remove and set aside to cool.
Step 2
Prepare the shrimp paste: Finely chop the shrimp until it forms a paste. Season with salt and pepper, then transfer the shrimp mixture into a piping bag or a small zip-top plastic bag for easy handling.
Step 3
Assemble the cabbage rolls: Lay a softened Napa cabbage leaf flat. Pipe a portion of the shrimp paste onto the leaf and top with shredded carrot (or tomato strips), enoki mushrooms, and thinly sliced leafy greens. Roll up the cabbage leaf tightly to form a roll. Repeat the process with the remaining cabbage leaves and filling. Slice each roll in half and place them in a pot, seam-side down.
Step 4
Make the broth: In a medium-sized pot, combine the water, soy sauce, honey, dashi powder, and mirin. Bring the mixture to a simmer over medium heat. Stir until the broth is well combined.
Step 5
Cook the cabbage rolls: Pour the broth over the cabbage rolls in the pot. Cover and cook for about 8 minutes or until the shrimp and vegetables are fully cooked, and the broth comes to a gentle boil.
Step 6
Once cooked, remove the cabbage rolls from the pot and serve hot, garnished with additional leafy greens if desired.