NUT-STUFFED CABBAGE ROLLS

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Recipe Name: NUT-STUFFED CABBAGE ROLLS

Servings: 4

Comments:

 

12 Large Cabbage leaves

1 Cup(s) Bread crumbs, whole wheat

2 Tablespoon(s) Onion; grated

1/2 Cup(s) ;water; boiling

1 Cup(s) Hazelnuts or pecans

1/2 Cup(s) Celery; diced

2 Teaspoon(s) Herbs; mixed

Salt and pepper to taste

 

MMMMM----------------INGREDIENTS FOR DEEP FRYING---------------------

3 Ounce(s) Flour

8 Tablespoon(s) Water

1/2 Cup(s) 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

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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