Walnut Cabbage Rolls

These Walnut Cabbage Rolls are a rich, delicious dish, perfect for cold autumn or winter days. They consist of a rice mixture with onions, walnuts, carrots, and a lot of fresh dill wrapped in cabbage leaves. Everything is cooked in tomato juice and the smell while baking is wonderful. Serve these rolls warm with sour cream on top for a delicious comforting dish.

Cabbage rolls are typically made with ground meat, but they are equally amazing with walnuts as a meatless alternative, perfect for those looking to reduce their meat intake.

In my family, cabbage rolls are a staple at holiday tables and most family gatherings. They can be prepared in advance and they freeze well, making them a convenient and delicious option for any occasion.

How to make walnut cabbage rolls

To prepare these delicious stuffed cabbage rolls, start by removing the core from the cabbages. Gently separate the leaves that can be removed and place them into boiling salted water. Cover the pot and cook until the leaves are tender. Drain them well. Add the remaining cabbage to the boiling water and cook until tender.

Separate the leaves and remove the thick veins for easier rolling. Set the leaves aside. Chop any leftover cabbage and set it aside as well.

In a frying pan, heat oil over medium-high heat. Add the onion and cook for about 5 minutes until soft. Add the carrot and red pepper and sauté for a few more minutes. Stir in the paprika and remove the pan from heat. Mix in the rice, ground walnuts, fresh dill, salt and pepper. Once the mixture has cooled, stir in the egg.

Place half of the chopped cabbage into a pot and layer fresh chopped dill and thyme leaves on top.

How to shape the cabbage rolls

Begin making the rolls by placing 1/2 to 1 tablespoon of the mixture in the center of each cabbage leaf. Fold in the sides and, starting at an unfolded edge, roll up the leaf to completely enclose the filling. Place the rolls over the cabbage in the pot and continue with the remaining mixture. Put the remaining chopped cabbage on top of the rolls.

Mix the pureed tomatoes with water and pour the mixture over the surface of the rolls. Place slices of tomato on top. Cover the pot and cook over medium-low heat until the rolls start to boil. Then, reduce the heat to a simmer and cook for about 1 hour.

Serve the warm cabbage rolls with a dollop of sour cream on top.

I hope I convinced you to give these cabbage rolls a try as I am sure everybody will be delighted. Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

For more main dish ideas check our full collection of Main Dish Recipes. For other vegetarian dishes check our full collection of Vegetarian Recipes.

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