Young Cabbage with Shrimp, Yogurt, and Herbs

Ingredients

• White Cabbage ½ pieces
• Butter 0 oz
• Vegetable Oil 0 fl oz
• Yogurt powder 5 oz
• Shrimp 0 oz
• Fresh basil leaves 0 oz
• Tarragon 0 oz
• Dill 0 oz
• Spinach 0 oz
• Garlic 1 clove
• Capers 2 pieces
• Meyer Lemon Juice to taste
• Salt to taste
• Sugar to taste
• Sun-Dried Tomatoes 0 oz
• Olive Oil 0 fl oz

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Cut 4 wedges, each 2 cm thick, from the head of cabbage.

Step 3

In a large pot, bring water to a boil and add salt. Submerge the cabbage wedges in the water and blanch for 4-6 minutes.

Step 4

Remove the cabbage and transfer it to a preheated skillet with vegetable oil. Fry until golden brown on both sides.

Step 5

Prepare a yogurt sauce with herbs. Place yogurt, basil leaves (set aside a few leaves for garnish), tarragon, dill (set aside a few sprigs for garnish), spinach, garlic, and capers into a blender. Blend until smooth.

Step 6

Taste the sauce and adjust with salt, sugar, and lemon juice to your liking.

Step 7

Peel the shrimp and remove the vein. Sauté in vegetable oil for just about a minute, until they turn pink.

Step 8

On flat plates, generously spread the sauce as the first layer and evenly distribute it across the entire surface of the plate.

Step 9

Separate the sautéed cabbage into leaves, cut them into 2 cm rectangles, and arrange them decoratively on plates.

Step 10

Coarsely chop the shrimp and place them on top of the cabbage.

Step 11

Chop the sun-dried tomatoes, sprinkle them on top, and drizzle the dish with olive oil.

Step 12

Garnish with fresh basil and dill, then serve.