Recipe Level Difficult
Recipe Time 2 hours and 15 minutes
Recipe Persons Serves 4


juice of 1 lemon
1 pack Pescanova Vannamei small shrimps peeled
or 1 pack Pescanova Argentine shrimp peeled
1 red cabbage
vegetable stock
1 onion, finely chopped
2 carrots, grated
100g Carolina rice
1 red pepper, diced
½ bunch of spearmint, finely chopped
50ml olive oil
  1. We cut the stem of the cabbage and then boil the cabbage in salted water for 20 minutes. We let it cool off slightly and we remove the outer thick leaves that we will be spreading on the bottom of a large saucepan. We then remove the inner leaves that we will be using for the rolling.
  2. At the same time, we unfreeze the shrimps and finely chop them. We brown the onion until golden brown and add the rice. We stir with a wooden spoon until the rice turns translucent. We take off the heat and add the carrots, peppers, spearmint, salt, pepper, lemon juice and chopped shrimps.
  3. We open each cabbage leaf and fill it with one tablespoonful of the stuffing and roll it smoothly. Then, we put the rolls on top of the thick cabbage leaves we have placed on the bottom of the saucepan. We cover with the vegetable stock and extra olive oil and simmer for about 70 minutes, until the cabbage rolls are well soft.
  4. We serve, garnishing with a bit of virgin olive oil, lemon and freshly ground pepper.
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