Stuffed Cabbage Leaves
|Cabbage leaves||12 Large (Unblemished)|
|Medium shrimp||1 1⁄2 Pound, peeled and deveined (Fresh)|
|Bay scallops/Sea scallops||1 1⁄2 Pound|
|Butter||1 Cup (16 tbs), melted|
|Sweet vermouth||1⁄2 Cup (8 tbs)|
|Fresh thyme/1 teaspoon dried thyme||1 Tablespoon|
|Chopped fresh basil leaves||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
Blanch cabbage leaves in a large pot of boiling salted water until crisp-tender, 3 to 5 minutes.
Plunge them into cold water, drain and pat dry.
Lay leaves out flat and cut a wedge from the core end of each leaf to remove hard spine.
Pile a handful of shrimp and scallops into the center of each cabbage leaf.
Brush with melted butter and vermouth, sprinkle with thyme and basil, and season with salt and pepper.
Fold in the sides of each leaf, then roll up to make a tight package and tie each with a scallion top or string.
Place stuffed leaves on a grill about 2 to 3 inches from hot coals and cook for 5 to 7 minutes on each side.