Ingredients Jump to Instructions ↓

  1. 12 Cabbage leaves (large)

  2. 1 cup 146g / 5.1oz Bread crumbs - whole wheat

  3. 2 tablespoons 30ml Onion - grated

  4. 1/2 cup 118ml Boiling water

  5. 1 cup 237ml Hazelnuts or pecans

  6. 1/2 cup 55g / 1.9oz Celery - diced

  7. 2 teaspoons 10ml Herbs - mixed Salt and pepper to taste For deep frying:-

  8. 3 oz 85g Flour

  9. 8 tablespoons 120ml Water

  10. 1/2 cup 73g / 2.6oz Dry bread crumbs Oil for deep frying

Instructions Jump to Ingredients ↑

  1. 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


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