Ingredients

The following ingredients have 4 Servings
  • 25 to 30 pickled (fermented) cabbage leaves, (if you can't find pickled cabbage leaves, use fresh cabbage, instead)
  • 1 head cabbage
  • Water
  • Salt
  • 3 tablespoons olive oil
  • 2 yellow onions, (finely diced)
  • 4 cloves garlic, (minced)
  • ¼ cup chopped fresh parsley
  • 2 fresh tomatoes, (finely chopped)
  • 3 tablespoons tomato paste
  • 2 teaspoons sweet paprika
  • 2 teaspoons salt, (or to taste)
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon lemon pepper seasoning
  • 2 cups long grain white rice
  • 1 cup halved walnut pieces
  • 3 tablespoons olive oil
  • 4 cloves garlic, (minced)
  • 1 tablespoon sweet paprika
  • 2 cups hot water or vegetable broth, (you can also use chicken broth, or beef broth)

Instruction

  • Preheat oven to 350˚F.
  • Grease a 9x13 baking dish, or a 3.5-quart braiser, with cooking spray and set aside.
  • If you are using fresh cabbage leaves:Bring a large pot of well salted water to a boil.
  • Add cabbage leaves to the boiling water; cover and cook for about 4 minutes, or until the leaves are pliable.
  • Drain well and set aside on paper towels to dry.
  • Heat 3 tablespoons olive oil in a large skillet set over medium-high heat.
  • Add the onions to the heated oil and cook for 3 minutes, stirring occasionally.
  • Stir in the garlic and parsley; cook for 30 seconds.
  • Add in the tomatoes; season with paprika, salt, pepper, oregano, thyme, and lemon pepper seasoning, and continue to cook for 4 minutes, stirring frequently, until tomatoes are tender.
  • Add the rice and saute for 1 minute. Remove from heat.
  • Using a paring knife, cut off the raised part of the vein on each cabbage leaf. This will make it easier to roll.
  • Lay the leaf flat on your hands and place a heaping spoonful of the filling on one side of the leaf; add a piece of walnut in the middle of the filling. Don't add too much filling because it will be too stuffed to roll it up.
  • Roll it up tightly, tucking in the sides of the leaf, kind of like you would roll up a burrito.
  • Place the stuffed cabbage rolls in previously prepared baking dish, seam sides down. Season tops with salt and black pepper. Set aside.
  • Heat 3 tablespoons olive oil in a saucepan.
  • Add garlic to the heated oil and cook for 15 seconds.
  • Mix in the sweet paprika.
  • Stir in the hot water (or broth) and bring to a boil.
  • Pour the hot liquid over the cabbage rolls.
  • Cover the dish with a lid or aluminum foil.
  • Bake for 45 minutes.
  • Remove the cover and continue to bake for 15 minutes.
  • Remove from oven and check to make sure that the rice is cooked through; if not, put it back in the oven for 10 to 12 minutes longer.
  • Serve.