Nut-Stuffed Cabbage Rolls

[Guest guest]

I made these yesterday.  Very good, my family like them.

Kamal

 

Nut-Stuffed Cabbage Rolls

 

12 large cabbage leaves

1 cup bread crumbs, whole wheat

2 tablespoons onion, grated

1/2 cup boiling water

1 cup hazelnuts, almonds or pecans

1/2 cup celery, diced

2 teaspoons herbs, mixed

salt and pepper to taste

 

For Deep Frying:

3 ounces flour

8 tablespoons water

1/2 cup dry bread crumbs

oil for deep frying

 

 

garnish with parsley or dill

 

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 dill. Serves 4.