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.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

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

Directions

Step 1

Gently remove 12 large outer leaves from the cabbage head and set them aside.

Step 2

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.

Step 3

Toast the walnuts in a dry skillet over medium heat for 5-7 minutes, stirring occasionally, until fragrant. Let them cool, then chop finely.

Step 4

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.

Step 5

In a large bowl, combine the cooked rice, chopped walnuts, sautéed onions, garlic, paprika, cumin, salt, pepper, and parsley. Mix thoroughly.

Step 6

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.

Step 7

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.

Step 8

Arrange the cabbage rolls seam-side down in the tomato sauce. Spoon a bit of sauce over the tops of the rolls.

Step 9

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.

Step 10

Remove from heat and let the rolls rest for 5 minutes. Serve warm with extra sauce spooned over the top.

Nutrition Facts

Serving size	(2055.2g)

Amount per serving	% Daily Value*
Calories	1981.0

Total Fat 112.2g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 60.0g
Cholesterol 0mg	0%
Sodium 3067.9mg	0%
Total Carbohydrate 218.7g	0%
Dietary Fiber 33.8g	0%
Total Sugars 50.1g
Protein 46.6g	0%

Vitamin D 0IU	0%
Calcium 529.9mg	0%
Iron 18.7mg	0%
Potassium 3630.0mg	0%

*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.

Source of Calories

Fat: 48.8%

Protein: 9.0%

Carbs: 42.2%