Walnut Cabbage Rolls
Walnut cabbage rolls, rich, delicious dish perfect for cold autumn or winter days. Can be made in advance and served at holiday tables or family gatherings.
Instructions
Prepare the cabbage leaves.
- Remove the core from the cabbages. Separate the leaves that can be removed and put them into boiling salted water. Cover and cook until tender. Drain well. Add the rest of the cabbages to the boiled water, and cook until tender.
- Separate into leaves. Remove the thick veins from cabbage leaves for easier rolling and set aside. Chop any leftover cabbage.
- Place half of the leftover chopped cabbage into a pot and put fresh chopped dill and thyme leaves on top of them.
Prepare the walnut rice filling.
- In a frying pan heat oil over medium high heat. Cook onion for about 5 minutes, until soft. Add the carrot and red pepper and saute for another few minutes then stir in paprika. Remove from heat. Stir in rice, ground walnuts, fresh dill, salt and pepper. When cooled enough stir in the egg.
How to shape the cabbage rolls.
- Start making the rolls. Place 1/2 to 1 tbsp of mixture on the center of each leaf. Fold in sides. Starting at an unfolded edge, roll up the leaf to completely enclose the filling.
- Add rolls over the chopped cabbage and continue until all mixture is done. Put the rest of the chopped cabbage on top of the rolls.
- Mix the pureed tomatoes with water and pour all over the surface of the rolls. Put slices of tomato on top. Cover the pot and cook at medium-low temperature until they start to boil. Then reduce heat to simmer and cook for about 1 hour.
- Serve warm with sour cream on top.
Nutrition
Serving: 1 cabbage rollCalories: 63kcalCarbohydrates: 8.6gProtein: 2gFat: 2.6gCholesterol: 5mgSugar: 2.1g