sole cabbage roll

This recipe hails from Ida Bailey Allen’s 1958 Gastronomique, which I bought in about 1964. She claimed then that it was “a new form of stuffed cabbage. It seems the Hawaiians do it too.” I have changed it only slightly, to use shrimp instead of the lobster she called for, and to use <butter> and yogurt where she called for butter. My preparation note deriving from about 1995 contains the simple boast, “Was great!”

  • 1 head chinese cabbage
  • 1 lb sole fillet
Shrimp sauce
  • ½ lb shrimp meat, minced
  • 1 small shallot, minced
  • ½ tsp garlic purée
  • 1 tsp lemon juice
  • 1 tsp tomato purée
  • 1 tsp fresh parsley, chopped finely
  • ¼ tsp turmeric powder
Ginger sauce
  • 2 oz <butter>, slightly melted
  • 2 oz fat free plain greek yogurt
  • ½ tsp ground ginger
  • 1 tsp fresh parsley, chopped finely
  • 1 tbsp lemon juice

Remove and wash the Chinese cabbage leaves. Cover with boiling water, then let stand 5 minutes or until pliable. Drain and spread the leaves on a large tray.

Make the shrimp sauce by combining shrimp, onion, garlic, tomato purée, parsley, and turmeric. Stir well and heat to thicken slightly.

Make the ginger sauce by combining <butter>, yogurt, ginger, parsley, and lemon juice. Whip all together until smooth.

On each cabbage leaf put 1½ tsp of the shrimp sauce. Top with a 4-oz section of raw sole fillet, then roll it up, and place fold-side down in a double boiler. Steam 10 minutes with the water boiling very fast.

Serve with the ginger sauce.