Seafood Cabbage Casserole
By America's Test KitchenPublished on October 16, 2011
Time
2 hours, plus 30 minutes marinating
Yield
Serves 6
Ingredients
3 ½ tablespoons soy sauce 3 tablespoons rice wine 2 tablespoons minced scallions 2 tablespoons minced fresh ginger 1 ½ tablespoons black Chinese vinegar or Worcestershire sauce1 teaspoon sesame oil ½ pound medium shrimp, peeled and butterflied½ pound scallops, sliced horizontally in half1 quart chicken stock 2 inch piece fresh ginger, sliced thin10 Chinese black mushrooms, softened in hot water, stems removed and caps cut into quarters½ cup rice wine or sakeTable salt 1 tablespoon vegetable oil or peanut oil8 medium cloves garlic, smashed and skins removed1 large head napa cabbage or celery cabbage, about 2 ½ pounds, halved lengthwise and cored, leaves cut into 2-inch squares½ pound snow peas, ends snapped and strings removed
Before You Begin
We recommend using homemade chicken broth in this recipe, such as our Quick Chicken Stock or All-Purpose Chicken Stock. When buying Napa cabbage, peel back several layers of leaves and sneak a peek into the center; reject the head if you see black spots. When cutting the cabbage into pieces, keep thicker stem pieces separate from the thinner leafy pieces. The stem pieces will need to cook longer and need to be added to the casserole first.
Instructions
- Combine first 6 ingredients; add shrimp and scallops and toss to coat. Cover with plastic wrap and marinate 30 minutes.
- Bring chicken broth and ginger root to boil; simmer to blend flavors, about 10 minutes. Remove ginger root with a slotted spoon. Add mushrooms and rice wine and salt to taste; simmer 5 minutes longer. Set aside.
- Heat oven to 375 degrees. Heat vegetable oil in a 4-quart casserole or Dutch oven (which can later be covered) until smoking. Add garlic cloves and cabbage stem pieces and toss lightly over high heat for about 1 minute, adding several tablespoons of broth if pan is dry. Add cabbage leaves and several more tablespoons of broth; cover and simmer for 2 minutes. Uncover, add remaining broth with mushrooms and bring to boil. Cover, transfer casserole to oven and bake until cabbage is tender, about 45 minutes.
- Arrange shrimp, scallops, and snow peas in separate piles atop cabbage; cover and bake for 10 minutes longer. Using a spoon, toss seafood and baste it with broth. Taste for seasoning, adding more salt if necessary. Serve directly from casserole.
Time
2 hours, plus 30 minutes marinatingYield
Serves 6Ingredients
3 ½ tablespoons soy sauce
3 tablespoons rice wine
2 tablespoons minced scallions
2 tablespoons minced fresh ginger
1 ½ tablespoons black Chinese vinegar or Worcestershire sauce
1 teaspoon sesame oil
½ pound medium shrimp, peeled and butterflied
½ pound scallops, sliced horizontally in half
1 quart chicken stock
2 inch piece fresh ginger, sliced thin
10 Chinese black mushrooms, softened in hot water, stems removed and caps cut into quarters
½ cup rice wine or sake
Table salt
1 tablespoon vegetable oil or peanut oil
8 medium cloves garlic, smashed and skins removed
1 large head napa cabbage or celery cabbage, about 2 ½ pounds, halved lengthwise and cored, leaves cut into 2-inch squares
½ pound snow peas, ends snapped and strings removed
Ingredients
3 ½ tablespoons soy sauce
3 tablespoons rice wine
2 tablespoons minced scallions
2 tablespoons minced fresh ginger
1 ½ tablespoons black Chinese vinegar or Worcestershire sauce
1 teaspoon sesame oil
½ pound medium shrimp, peeled and butterflied
½ pound scallops, sliced horizontally in half
1 quart chicken stock
2 inch piece fresh ginger, sliced thin
10 Chinese black mushrooms, softened in hot water, stems removed and caps cut into quarters
½ cup rice wine or sake
Table salt
1 tablespoon vegetable oil or peanut oil
8 medium cloves garlic, smashed and skins removed
1 large head napa cabbage or celery cabbage, about 2 ½ pounds, halved lengthwise and cored, leaves cut into 2-inch squares
½ pound snow peas, ends snapped and strings removed
Ingredients
3 ½ tablespoons soy sauce
3 tablespoons rice wine
2 tablespoons minced scallions
2 tablespoons minced fresh ginger
1 ½ tablespoons black Chinese vinegar or Worcestershire sauce
1 teaspoon sesame oil
½ pound medium shrimp, peeled and butterflied
½ pound scallops, sliced horizontally in half
1 quart chicken stock
2 inch piece fresh ginger, sliced thin
10 Chinese black mushrooms, softened in hot water, stems removed and caps cut into quarters
½ cup rice wine or sake
Table salt
1 tablespoon vegetable oil or peanut oil
8 medium cloves garlic, smashed and skins removed
1 large head napa cabbage or celery cabbage, about 2 ½ pounds, halved lengthwise and cored, leaves cut into 2-inch squares
½ pound snow peas, ends snapped and strings removed
Why This Recipe Works
When preparing the napa cabbage for our seafood cabbage casserole recipe, we cut the cabbage into pieces, keeping thicker stem pieces separate from the thinner leafy pieces. The stem pieces needed to cook longer and needed to be added to the casserole first.
Before You Begin
We recommend using homemade chicken broth in this recipe, such as our Quick Chicken Stock or All-Purpose Chicken Stock. When buying Napa cabbage, peel back several layers of leaves and sneak a peek into the center; reject the head if you see black spots. When cutting the cabbage into pieces, keep thicker stem pieces separate from the thinner leafy pieces. The stem pieces will need to cook longer and need to be added to the casserole first.
Instructions
- Combine first 6 ingredients; add shrimp and scallops and toss to coat. Cover with plastic wrap and marinate 30 minutes.
- Bring chicken broth and ginger root to boil; simmer to blend flavors, about 10 minutes. Remove ginger root with a slotted spoon. Add mushrooms and rice wine and salt to taste; simmer 5 minutes longer. Set aside.
- Heat oven to 375 degrees. Heat vegetable oil in a 4-quart casserole or Dutch oven (which can later be covered) until smoking. Add garlic cloves and cabbage stem pieces and toss lightly over high heat for about 1 minute, adding several tablespoons of broth if pan is dry. Add cabbage leaves and several more tablespoons of broth; cover and simmer for 2 minutes. Uncover, add remaining broth with mushrooms and bring to boil. Cover, transfer casserole to oven and bake until cabbage is tender, about 45 minutes.
- Arrange shrimp, scallops, and snow peas in separate piles atop cabbage; cover and bake for 10 minutes longer. Using a spoon, toss seafood and baste it with broth. Taste for seasoning, adding more salt if necessary. Serve directly from casserole.
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