Cabbage Rolls with Walnuts
Delight in the hearty and earthy flavors of these Cabbage Rolls with Walnuts—a plant-based twist on a classic comfort food. Tender green cabbage leaves are wrapped around a savory filling of nutty toasted walnuts, perfectly cooked rice, and aromatic spices like paprika and cumin, creating a flavorful and satisfying dish that's as nourishing as it is delicious. Simmered in a rich tomato sauce enhanced with vegetable broth and a touch of sweetness, these rolls are a perfect balance of textures and tastes. Whether you're serving them for a cozy family dinner or a special gathering, this vegetarian recipe is sure to impress with its wholesome ingredients and comforting appeal. Ready in just 90 minutes, this dish is a healthy and crowd-pleasing option for anyone looking to explore creative meatless recipes.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 2 cups Cooked white or brown rice
- 1 cup Walnuts
- 2 tablespoons Olive oil
- 1 medium, finely chopped Yellow onion
- 2 minced Garlic cloves
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons, chopped Fresh parsley
- 1 28-ounce can Crushed tomatoes
- 1 cup Vegetable broth
- 1 teaspoon Sugar
Instructions
Gently remove 12 large outer leaves from the cabbage head and set them aside.
Bring a large pot of water to a boil and blanch the cabbage leaves for 3-4 minutes until pliable. Drain and let them cool.
Toast the walnuts in a dry skillet over medium heat for 5-7 minutes, stirring occasionally, until fragrant. Let them cool, then chop finely.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and cook until softened, around 3-4 minutes. Add the garlic and cook for another minute.
In a large bowl, combine the cooked rice, chopped walnuts, sautéed onions, garlic, paprika, cumin, salt, pepper, and parsley. Mix thoroughly.
Lay each cabbage leaf flat. Place about 2-3 tablespoons of the filling near the base of the leaf, fold in the sides, and roll tightly from the base to the tip. Repeat with all leaves and filling.
In a large, deep skillet or pot, heat the remaining 1 tablespoon of olive oil. Add the crushed tomatoes, vegetable broth, and sugar. Stir to combine and bring to a simmer.
Arrange the cabbage rolls seam-side down in the tomato sauce. Spoon a bit of sauce over the tops of the rolls.
Cover the pot with a lid and simmer over low heat for 40-45 minutes, basting occasionally with the sauce, until the cabbage is tender.
Remove from heat and let the rolls rest for 5 minutes. Serve warm with extra sauce spooned over the top.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 60.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3068 mg | 133% | |
| Total Carbohydrate | 218.7 g | 80% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 50.1 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3630 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
