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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Walnut Cabbage Rolls

5 from 1 vote

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.

Servings 35 servings

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

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Ingredients

  

1x2x3x

• 2 small cabbages
• 2 tbsp olive oil
• 2 onions , diced
• 1 carrot , diced
• 1 medium red pepper , diced
• 3/4 cup ground walnuts
• 1 cup rice
• 1/4 tsp paprika
• salt and freshly ground pepper
• 1/2 cup of chopped fresh dill
• 1 egg , beaten
• 1 small tomato , sliced
• 2 tomatoes , puree
• 2 cups (500ml) water

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

Calories: 63kcal

Course: Main Course

Cuisine: Romanian

Keyword: cabbage, cabbage rolls, meatless cabbage rolls, rice, walnut, walnut cabbage rolls