Shrimp-Stuffed Cabbage

• Salt
• 1 medium head Savoy cabbage
• 1 pound peeled shrimp
• 3 cloves garlic
• 1/2 cup parsley leaves, plus more for garnish
• 1/2 cup bread crumbs, preferably fresh and lightly toasted
• 1/4 teaspoon cayenne, more or less
• 3 tablespoons extra virgin olive oil
• 1 large onion, peeled and chopped
• 2 cups chopped tomatoes, with their liquid (canned is fine)
• Black pepper

1. Bring pot of water to a boil, and add salt.
2. Meanwhile, remove enough outer leaves of cabbage to get 8 large, nearly perfect leaves.
3. Use a paring knife to remove their thickest vein.
4. Put leaves in boiling water until softened, a minute or so; remove, and drain on paper towels.
5. Combine shrimp, garlic, parsley, bread crumbs, cayenne, half the oil and a large pinch of salt in food processor, and pulse until well minced but not pureed.
6. Put portion of shrimp mixture on lower third of each leaf, fold in sides and roll up; don't overstuff, and don't roll too tightly.
7. Put remaining oil in a skillet that can be covered and is large enough to accommodate cabbage rolls; turn heat to medium-high.
8. Add onion, and stir occasionally, until it softens, 3 to 5 minutes.
9. Add tomatoes and some salt and pepper, and stir occasionally until tomatoes break up, 5 to 10 minutes.
10. Add cabbage rolls, and cover, adjusting the heat so the mixture simmers.
11. Cook 10 to 15 minutes, turning once, until rolls are firm; taste sauce to adjust seasoning.
12. Serve with some sauce spooned over and garnished with parsley.

salt, head savoy cabbage, shrimp, garlic, parsley, bread crumbs, cayenne, extra virgin olive oil, onion, tomatoes, black pepper

Taken from cooking.nytimes.com/recipes/12095 (may not work)