Cabbage rolls with scampi

2_07198 CABBAGE ROLLS with PRAWNS INGREDIENTS for 4 PEOPLE 2 carrots, an onion, a bouquet garni (thyme, bay leaf and parsley bound with a cord), 6 peppercorns, 3 sprigs of parsley, fennel, 16 2 scampi, 16 leaves of Kale, 4 shallots, 50 g butter, 2 glasses of dry white wine, 200 g of tomato sauce, powdered paprika (to taste), salt and pepper.

Clean carrots and onion; put them in a saucepan with 3 l of water, the bouquet garni, peppercorns, fennel and parsley and bring to a boil.

Let Cook scampi for 3 minutes, then prelevateli and let them cool.

Plunge the cabbage leaves for 2 minutes, then drain, stendetele on a tarp, add salt and pepatele.

Preheat oven to 210° and grease a gratin dish.

Peel and mince the shallots, let them Brown, 3 minutes over high heat, butter and skip the shrimp.

Add the white wine, tomato sauce and paprika and simmer for 8 minutes, over medium heat.

Removed, drained and open scampi; Let the sauce reduce for 5 minutes very soft focus.

Wrap each prawn in a cabbage leaf, place it on the plate rolls to grill oil grease, nappate with the sauce and finish cooking for 8 minutes in hot oven.

Serve immediately.