Cabbage rolls with crab

10 servings

60 minutes

Andrey Shmakov, chef of the Savva restaurant, shared the recipe with us.

Energy value per serving

• Calories: 1075.5
• Proteins: 13.1g
• Fats: 103.4g
• Carbohydrates: 20.7g

Ingredients

• Spinach: 300 g
• Oyster mushrooms: 100 g
• White mushrooms: 100 g
• Micro salad: 20 g
• Crabs: 300 g
• Cottage cheese: 175 g
• Sea scallops: 75 g
• Cream 33%: 3 l
• Onion: 130 g
• Carrot: 100 g
• Celery stalk: 50 g
• Tomato paste: 80 g
• Water: 6 l
• Mix of peppers: to taste
• Salt: to taste
• Cognac: 50 g
• Crab shells: 1.5 kg

Cooking steps

1. Shred the crab by hand into small pieces like noodles, and cut the scallop into small cubes.

   Required ingredients:

   • Crabs: 300 g
   • Sea scallops: 75 g

2. In a deep bowl, add crab, scallops, cream cheese, 70 ml of cream, and mix by hand. Season with salt and pepper to taste, then portion into 50 grams.

   Required ingredients:

   • Crabs: 300 g
   • Sea scallops: 75 g
   • Cottage cheese: 175 g
   • Cream 33%: 3 l
   • Salt:  to taste
   • Mix of peppers:  to taste

3. Wash the large spinach and remove the stem. Boil water in a pot and blanch the spinach for 10 seconds. Immediately transfer to ice water. Then dry with towels to remove excess moisture.

   Required ingredients:

   • Spinach: 300 g

4. Spread the spinach (if small, you can take a few leaves) and fill it. Roll it up like stuffed pancakes.

   Required ingredients:

   • Spinach: 300 g

5. Cook the cabbage rolls for 7–8 minutes in steam.

6. Prepare bisque sauce. Bake the chitin in the oven at 190 degrees for 5-7 minutes.

   Required ingredients:

   • Crab shells: 1.5 kg

7. Peel and finely chop the onion, carrot, and celery.

   Required ingredients:

   • Onion: 130 g
   • Carrot: 100 g
   • Celery stalk: 50 g

8. In a pot, sauté the vegetables in vegetable oil until golden, add tomato paste. Sauté for another 5 minutes. Add cognac and evaporate the alcohol. Add baked chitin and pour in cold water. Cook the bisque for 3-4 hours on low heat.

   Required ingredients:

   • Onion: 130 g
   • Carrot: 100 g
   • Celery stalk: 50 g
   • Tomato paste: 80 g
   • Cognac: 50 g
   • Water: 6 l

9. Strain from vegetables and chitin, reduce by half. Mix with the remaining cream and reduce the resulting sauce by half again.

   Required ingredients:

   • Cream 33%: 3 l

10. Tear the oyster mushrooms into smaller pieces by hand. Fry in vegetable oil until golden brown. Season with salt and pepper mix.

    Required ingredients:

    • Oyster mushrooms: 100 g
    • Salt:  to taste
    • Mix of peppers:  to taste

11. Cut the white mushrooms into small cubes and bake in the oven at 180 degrees for 5-6 minutes. Also season with salt and a mixture of peppers.

    Required ingredients:

    • White mushrooms: 100 g
    • Salt:  to taste
    • Mix of peppers:  to taste

12. Pour the bisque sauce onto the plate. Place 2 stuffed cabbage tightly next to each other on the sauce.

13. Top with mushrooms and garnish with microgreens.

    Required ingredients:

    • Micro salad: 20 g