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Add a photoServings: 4
Ingredients
- 12 lrg Cabbage leaves
- 1 c. Bread crumbs, whole wheat
- 2 Tbsp. Onion, grated
- 1/2 c. ,water, boiling
- 1 c. Hazelnuts or possibly pecans
- 1/2 c. Celery, diced
- 2 tsp Herbs, mixed
- Â Â Salt and pepper to taste
- 3 ounce Flour
- 8 Tbsp. Water
- 1/2 c. Bread crumbs, dry
- Â Â Oil for deep frying
Directions
- Blanch whole cabbage leaves two at a time in sufficient boiling salted water to cover for about five min.
- Drain and cold in a colander.
- Meanwhile mix the c. of whole wheat bread crumbs with two Tbsp. grated onion, and add in one-half c. of boiling water. Let stand for five min to soften the bread crumbs. Then add in the minced 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 proportionately, then roll it up tightly. If the cabbage leaves are small in size, take two leaves and arrange them so which one edge overlaps the other; line the leading edge with the filling and roll it up.
- In a bowl, combine the flour with 8 tsp. of hot water. Beat them together till 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 possibly mint.
- Serves four.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 3147g | |
| Recipe makes 4 servings | |
| Calories 1090 | |
| Calories from Fat 130 | 12% |
| Total Fat 15.33g | 19% |
| Saturated Fat 3.23g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 861mg | 36% |
| Potassium 5320mg | 152% |
| Total Carbs 222.06g | 59% |
| Dietary Fiber 78.8g | 263% |
| Sugars 99.39g | 66% |
| Protein 48.07g | 77% |
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