Autumn Grilled Seafood Stuffed Cabbage with Saffron Butter Sauce

Experience the vibrant flavors of autumn with this exquisite recipe that combines the earthy charm of cabbage leaves, the succulence of fresh seafood, and the richness of saffron-infused butter sauce. Perfect for a special occasion or a gourmet dinner, this dish will leave your taste buds singing.

Nov 3 - 7m cook


Prep time:


Cook time


Total time




Large Cabbage Leaves – (discard tough outer leaves)
fresh medium peeled, deveined shrimp
1 1⁄2 lbs.
Bay or Sea Scallops
1 1⁄2 lbs.
Sweet Cream Salted Butter
1 Cup
Sweet Vermouth
1⁄2 Cup
fresh Parsley or 1 tsp dried
fresh Thyme or 1 tsp dried
Kosher Salt
Freshly Ground Pepper
White Wine for the drip pan
2 cups
Kitchen String

Saffron Butter Sauce

Saffron Threads crushed
3⁄4 tsp
Sweet Cream Salted Butter
med Shallot, finely chopped
garlic cloves, finely chopped
Kosher Salt
1⁄2 tsp
Dry White Wine
1⁄2 Cup
Heavy Cream
1 Cup
Crushed Red Pepper Flakes (optional)
1⁄2 tsp
Freshly ground pepper
to taste
Prepare Saffron Butter Sauce: Place 3 TBS Butter in a large skillet over medium heat. Add 1 medium shallot, finely chopped and whisk lightly until translucent; about 2-3 minutes. Add 3 garlic cloves, finely chopped and 1⁄2 tsp Kosher salt. Cook, stirring occasionally, until both are softened and aromatic.
Pour in 1⁄2 Cup white wine and cook, stirring occasionally, until slightly reduced, about 3 minutes.
Add reserved saffron and soaking liquid, red pepper flakes if desired and season with freshly ground pepper to taste. Cook, stirring often, until mixture is slightly reduced, about 3 minutes.
Pour in 1 cup heavy cream and bring to a simmer, stirring to smooth consistency. Remove from heat and set aside.
Prepare a large pot of salted boiling water and blanch Cabbage leaves for 3-5 minutes, depending on how chewy or tender you desire. Immediately plunge into ice water to stop cooking. drain and pat dry. Lay leaves out flat and cut a wedge of core end from each leaf to remove the hard spine.
Heat the Kenyon Grill on Med-High (6 bars) for at least 10 minutes. Pour White Wine into the Kenyon drip pan for additional flavor.
In a medium bowl toss Shrimp, Scallops into melted butter, sweet vermouth and parsley flakes; reserving a little for basting.
Scoop a portion onto the center of each prepared cabbage leaf and sprinkle with Thyme and Salt/Pepper to taste. Fold in sides of each leaf and roll up to make a tight package then tie with string to secure.
Place the stuffed leaves on the Kenyon grill grate and cook for 5-7 minutes per side. Use reserved butter mixture and baste when you flip to the second side. Give each a quarter turn for nice grill marks. Serve immediately with Saffron Butter Sauce.

Created by Chef Jimberly Manjarrez-Kroenung

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