Young cabbage with shrimp, yogurt and herbs
2 servings
30 minutes
Recipe from Arina Zhuravleva, chef of the Champ restaurant.
1
Prepare all the ingredients.
2
Cut 4 wedges from the cabbage head, each 2 cm thick.
3
Boil water in a large pot and add salt. Drop in the cabbage wedges and blanch for 4-6 minutes.
- Young (spring) cabbage: 0.5 piece
- Salt: to taste
4
Take the cabbage, place it in a heated pan with vegetable oil. Fry until golden brown on both sides.
- Vegetable oil: 10 ml
- Young (spring) cabbage: 0.5 piece
5
Prepare a yogurt sauce with herbs. Place yogurt, basil leaves (leave some for garnish), tarragon, dill (leave some for garnish), spinach, garlic, and capers in a blender. Blend until smooth.
- Yoghurt: 120 g
- Green basil: 5 g
- Tarragon (estragon): 5 g
- Dill: 5 g
- Spinach: 15 g
- Garlic: 1 clove
- Capers: 2 pieces
6
Taste the sauce and add salt, sugar, lemon juice to taste.
- Lemon juice: to taste
- Salt: to taste
- Sugar: to taste
7
Peel the shrimp from their shells and remove the vein. Fry in vegetable oil for just a minute until they turn red.
- Shrimp: 50 g
- Vegetable oil: 10 ml
8
On flat plates, spread the sauce thickly as the first layer and distribute it over the entire surface of the plate.
9
Divide the fried cabbage into leaves, cut into 2 cm rectangles, and arrange them beautifully on plates.
10
Chop the shrimp coarsely and place them on top of the cabbage.
- Shrimp: 50 g
11
Chop the sun-dried tomatoes, spread them on top of everything, and drizzle the dish with olive oil.
- Sun-dried tomatoes: 5 g
- Olive oil: 5 ml
12
Garnish with basil and dill and serve.
- Green basil: 5 g
- Dill: 5 g