Title: Nut-Stuffed Cabbage Rolls
Categories: Vegetarian Main
Yield: 4 Servings

12	lg	Cabbage leaves
1	c	Bread crumbs, whole wheat
2	tb	Onion; grated
1/2	c	;water; boiling
1	c	Hazelnuts or pecans
1/2	c	Celery; diced
2	ts	Herbs; mixed
		Salt and pepper to taste
INGREDIENTS FOR DEEP FRYING
3	oz	Flour
8	tb	Water
1/2	c	Bread crumbs, dry
		Oil for deep frying

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.

Serves four.

Famous Vegetarians and Their Favorite Recipes by Rynn Berry/MM by DEEANNE

previous

next