Cooking Index - Cooking Recipes & IdeasNut-Stuffed Cabbage Rolls Recipe - Cooking Index

Nut-Stuffed Cabbage Rolls

Courses: Casseroles, Main Course
Serves: 4 people

Recipe Ingredients

12   Cabbage leaves (large)
1 cup 146g / 5.1ozBread crumbs - whole wheat
2 tablespoons 30mlOnion - grated
1/2 cup 118mlBoiling water
1 cup 237mlHazelnuts or pecans
1/2 cup 55g / 1.9ozCelery - diced
2 teaspoons 10mlHerbs - mixed
  Salt and pepper to taste
  For deep frying:-
3 oz 85gFlour
8 tablespoons 120mlWater
1/2 cup 73g / 2.6ozDry 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

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