Smoked Prosciutto Wrapped Shrimp on Stir Fried Napa Cabbage and Sauerkraut

An appetizer of grilled ham-wrapped shrimp served over sesame stir-fried napa cabbage and sauerkraut. Recipe created for by Chef Hans Roeckenwagner.
Course Appetizers
Servings 6


For the shrimp:

  • 18 shrimp peeled and deveined, 8 to 12 count size
  • 1 tablespoon olive oil
  • 6 large sage leaves
  • 18 thinslices German Black Forest or Westphalian ham
  • 1 tablespoon Preiselbeeren (lingonberries, or cranberries)
  • 6 wooden skewers soaked in water for at least 30 minutes

For the Stir-Fried Napa Cabbage & Sauerkraut:

  • 2 tablespoons sesame seeds
  • 1 tablespoon peanut oil
  • 2 teaspoons blended sesame oil
  • 1/2 medium red bell pepper seeded and sliced
  • 1 cup very tightly packed and well-drained sauerkraut
  • 4 cups tightly packed chopped or shredded green cabbage
  • slices Small red pepper and scallionfor garnish


For the shrimp:

  • Preheat the grill. Toss shrimp in olive oil. Place a sage leaf on each shrimp and wrap with ham. Skewer 3 shrimp per skewer and grill over medium heat until shrimp appear translucent at thick end.
  • Spoon Preiselbeeren over each and serve over stir-fried cabbage and sauerkraut.

For the Stir-Fried Napa Cabbage & Sauerkraut:

  • Heat a large skillet or wok. Add sesame seeds, tossing until they turn golden and begin to pop. Transfer to a small plate and set aside.
  • Heat peanut oil and sesame oil in skillet; add sauerkraut and red pepper. Stir-fry on medium heat until sauerkraut begins to brown. Add cabbage and stir-fry just until it wilts. Add sesame seeds, and stir gently. Garnish with red pepper and scallions. Serve.
Recipe courtesy of Chef Hans Röckenwagner, of Röckenwagner restaurant, Los Angeles

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