This is a very flavorful recipe. The red cabbage is infused with the strong flavors of vinegar, red wine, and soy sauce and then tempered by fish and a simple creamy butter sauce. At first I was skeptical that the pairings would work, as you normally pair fish with white wine, but I was pleasantly surprised. The red cabbage has such depth of flavor and it contrasts the neutrality of the fish and butter sauce quite well. The colors are also quite striking! Enjoy!
Why this glows:
Cabbage: lowers blood cholesterol, prevents cancer, and contributes to better digestion. In many cultures, cabbage juice has been used to relieve stomach ulcers. The vegetable is a great source of B vitamins and omega-3s and contains approximately seven times more vitamin C than an orange. Like garlic and onions, cabbage also boasts a high sulfur content, which helps to fight infection.
Grilled Shrimp & Tomato Butter Sauce Over Cooked Red Cabbage
For the cabbage:
- 1 small red cabbage
- ¼ cup balsamic vinegar
- 1/4 cup red vine vinegar
- ¼ cup red wine (merlot or cabernet)
- 1 cup water
- 1 tablespoon pomegranate molasses (optional)
- 2 tablespoons soy sauce
- ½ teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
For the butter sauce
- 4 tablespoons butter
- 1 tablespoon whole-wheat flour
- 1/2 + 1/4 cup of water
- ½ tablespoon tomato paste
- Salt and pepper to taste
Directions: For the cabbage, cut the cabbage into small pieces and place into a pot over high heat with the vinegars, red wine, pomegranate molasses, soy sauce and seasoning. Stir. When it reaches a boil, reduce the heat to a simmer and continue to cook until the juice reduces to nearly nothing and the cabbage is soft – about 20-25 minutes.
Meanwhile, in a small pan, melt the butter and add the tomato paste and wheat flour. Whisk until evenly combined and the mixture turns thick. Add 1/2 cup water and whisk. Bring to a simmer for a couple of minutes. Add the 1/4 cup of water and stir in salt and pepper to taste.
Aside: prepare any fish of your liking – a tough white fish or shrimp are of my personal preference. Simply drizzle with olive oil and season with salt and pepper before tossing onto the grill or skillet for a few minutes on both sides.
Serve the cabbage as the base of the dish. Top with fish, and then drizzle with butter sauce atop.
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