Nut-Stuffed Cabbage Rolls

Recipe Ingredients

12		Cabbage leaves (large)
1 cup	146g / 5.1oz	Bread crumbs - whole wheat
2 tablespoons	30ml	Onion - grated
1/2 cup	118ml	Boiling water
1 cup	237ml	Hazelnuts or pecans
1/2 cup	55g / 1.9oz	Celery - diced
2 teaspoons	10ml	Herbs - mixed
		Salt and pepper to taste
		For deep frying:-
3 oz	85g	Flour
8 tablespoons	120ml	Water
1/2 cup	73g / 2.6oz	Dry bread crumbs
		Oil for deep frying

Recipe Instructions

Blanch whole cabbage leaves two at a time in enough boiling salted water to cover for about five minutes. Drain and cool in a colander. Meanwhile mix the cup of whole wheat bread crumbs with two tablespoons grated onion, and add one-half cup of boiling water. Let stand for five minutes to soften the bread crumbs. Then add the chopped nuts, the diced celery, the mixed herbs and spices.

With a sharp knife, cut out the hard stem from each cabbage leaf. Lay the leaf flat on a working surface and spoon the filling onto the edge of the leaf. Coat the edge evenly, then roll it up tightly. If the cabbage leaves are small in size, take two leaves and arrange them so that one edge overlaps the other; line the leading edge with the filling and roll it up. In a bowl, combine the flour with 8 teaspoons of warm water. Beat them together until they form a thickish batter. Dip the cabbage rolls in the batter, then coat them with breadcrumbs and deep fry.

Serve garnished with sprigs of parsley or mint.

Famous Vegetarians and Their Favorite Recipes by Rynn Berry

Source:
Jean Hopkins-Mom

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.