Seafood cabbage rolls are a delicious twist on an old classic. Instead of stuffing them with a mixture of ground pork and beef, these cabbage rolls are stuffed with shrimp and lobster. They are filling, delicious, and perfect for special occasions like Mother’s Day. <\/p>\n\n\n\n
Ingredients<\/strong><\/h2>\n\n\n\n
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Olive Oil<\/li>\n\n\n\n
White Onion<\/li>\n\n\n\n
Red Bell Pepper<\/li>\n\n\n\n
Thyme <\/li>\n\n\n\n
Garlic Powder <\/li>\n\n\n\n
Herbs de Provence <\/li>\n\n\n\n
Kosher Salt <\/li>\n\n\n\n
Tomato Paste<\/li>\n\n\n\n
Tomato Sauce <\/li>\n\n\n\n
Maple Syrup<\/li>\n\n\n\n
Tomato Sauce<\/li>\n\n\n\n
Seasoned Salt <\/li>\n\n\n\n
Paprika <\/li>\n\n\n\n
Black Pepper <\/li>\n\n\n\n
Lobster Tail <\/li>\n\n\n\n
Shrimp<\/li>\n\n\n\n
Uncooked Rice<\/li>\n\n\n\n
Cabbage Leaves<\/li>\n<\/ul>\n\n\n\n
Tips For Making Seafood Cabbage Rolls <\/strong><\/h2>\n\n\n\n
Boil the cabbage leaves in salted water. The cabbage leaves will be super tender. <\/p>\n\n\n\n
Once you have boiled the cabbage leaves, use a paring knife to cut the thick stem from each cabbage leaf. <\/p>\n\n\n\n
Overlap the smaller cabbage leaves before you add the filling to them. Don’t worry about the appearance. The cabbage rolls will be covered in tomato sauce, so no one will ever know. <\/p>\n\n\n\n
Only add 1-2 tablespoons of the filling to the cabbage leaves. The rice will expand. If you add too much filling, the cabbage leaf will explode. <\/p>\n\n\n\n
Place the remaining filling on top of the cabbage rolls before you add the tomato sauce. <\/p>\n\n\n\n