Cabbage Stuffed with Orzo and Shrimp

Elevate your dinner table with these irresistible Cabbage Stuffed with Orzo and Shrimp rolls, a vibrant fusion of Mediterranean flavors and wholesome ingredients. Tender green cabbage leaves are delicately blanched and envelop a luscious filling of pearl-like orzo pasta, succulent shrimp, and aromatic garlic and herbs. This dish is baked to perfection in a rich tomato and broth sauce, infusing every bite with robust flavor. Perfect for a comforting family meal or an impressive centerpiece for guests, this recipe brings together healthy, satisfying ingredients with a balance of light acidity from fresh lemon juice and a hint of warm oregano. Garnished with fresh parsley, these stuffed rolls are as visually stunning as they are delicious. Whether you're seeking a new way to enjoy seafood or a creative dish with cabbage, this recipe is a delightful culinary adventure.

Nutriscore Rating: 76/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 head Green cabbage
• 2 tablespoons Olive oil
• 1 medium, finely chopped Yellow onion
• 3 cloves, minced Garlic
• 1 pound, peeled, deveined, and chopped Raw shrimp
• 1 cup Orzo pasta
• 14.5 ounces, canned Diced tomatoes
• 2 cups Chicken or vegetable broth
• 1 teaspoon Dried oregano
• 2 tablespoons, chopped Fresh parsley
• 1 teaspoon or to taste Salt
• 0.5 teaspoon Black pepper
• 1 cup Tomato sauce
• 1 tablespoon Lemon juice

Directions

Step 1

Bring a large pot of salted water to a boil. Carefully remove 10-12 large outer leaves from the cabbage, trimming the thick stems. Blanch the cabbage leaves in the boiling water for 2-3 minutes until pliable. Remove and set aside to cool.

Step 2

Cook the orzo in the same pot of boiling water according to package instructions until al dente. Drain and set aside.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.

Step 4

Add the chopped shrimp to the skillet and cook for 2-3 minutes until just opaque. Remove the pan from heat.

Step 5

In a large bowl, combine the cooked orzo, shrimp mixture, parsley, oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and lemon juice. Mix until well combined.

Step 6

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.

Step 7

Lay a cabbage leaf flat on a clean surface. Place about 2-3 tablespoons of the shrimp and orzo filling in the center of the leaf. Fold the sides over the filling and roll tightly into a parcel. Repeat with the remaining leaves and filling.

Step 8

Arrange the stuffed cabbage rolls seam-side down in the prepared baking dish.

Step 9

In a small bowl, whisk together the diced tomatoes, tomato sauce, chicken or vegetable broth, remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour the sauce evenly over the cabbage rolls.

Step 10

Cover the baking dish tightly with aluminum foil and bake for 35-40 minutes, until the cabbage is tender and the filling is heated through.

Step 11

Remove from the oven and let cool for 5 minutes before serving. Garnish with additional chopped parsley, if desired.

Nutrition Facts

Serving size	(2313.9g)

Amount per serving	% Daily Value*
Calories	1744.0

Total Fat 43.1g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 885.8mg	0%
Sodium 5949.4mg	0%
Total Carbohydrate 209.9g	0%
Dietary Fiber 32.1g	0%
Total Sugars 36.3g
Protein 148.8g	0%

Vitamin D 0IU	0%
Calcium 591.5mg	0%
Iron 25.5mg	0%
Potassium 1745.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.3%

Protein: 32.7%

Carbs: 46.1%