The Modern
9 West 53rd Street
New York, New York 10019-5497


Savoy Cabbage Stuffed with Langoustines and Scallops, Red Bell Pepper and Caviar Sauce
Chef Gabriel Kreuther of The Modern – New York, NY
Adapted by

Yield: 4 Servings


    Stuffed Cabbage:
  • 1 large head of cabbage, cleaned and leaves separated
  • 8 medium langoustines, shelled and cut into 3 pieces
  • 4 large sea scallops, diced small
  • 1 chopped shallot
  • 1 Tablespoon ginger brunoise
  • Salt, pepper and cayenne to taste

  • 1 chopped shallot
  • 1 Tablespoon butter
  • 1 red bell pepper brunoise
  • 1/2 cup fish fumet (or chicken stock)
  • Salt and pepper to taste
  • Juice of 1 lemon
  • 1 Tablespoon whipped cream
  • 2 Tablespoons chopped chives
  • 1 ounce Osetra caviar


For Stuffed Cabbage:
Blanche the cabbage leaves in salted boiling water for about 1 minute. Shock in ice water, and then dry on paper towels. Cut out the middle rib and set aside.

In a medium mixing bowl, add the langoustines, scallops, shallots, and ginger. Mix together, and season with salt, pepper, and cayenne. Place a serving portion of the stuffing onto a cabbage leaf, and fold it together to form a ball. Squeeze in a towel, just to give it a nice round shape, but not too much. Repeat with the rest of the cabbage leaves and stuffing to make 8 pieces (2 per person).

Steam stuffed cabbages for 10 to 12 minutes.

For Sauce:
Sweat the chopped shallots in a little of the butter; add the red bell pepper brunoise. Sweat the mixture a little further, then add the fish fumet and reduce the mixture by half. Add the rest of the butter, salt, pepper, and lemon juice. Stir in the whipped cream, and finally, just upon serving, add the chives, and the caviar.

To Serve:
Arrange 2 pieces of stuffed cabbage on each serving plate. Spoon pepper and caviar sauce around the cabbage.

Wine Pairing:
1996 Riesling Grand cru “Schlossberg”, Domaine Paul Blanck

   Published: December 2005