About Food – Walnuts and Spices Wrapped in Cabbage Leaves
In this recipe we will show how to make a popular Georgian dish of walnuts and spices wrapped in cabbage leaves. It is quite spicy so you may want to reduce the quantities of spices or omit some.
Ingredients: 1 medium size cabbage, 250 grams of walnuts, 1 tsp dried Blue Fenugreek, 1 tsp of dried coriander, 1 tsp of ground red pepper, 1 tsp dried marigold, 3 cloves of garlic, 3 tbs of white wine vinegar, salt and pomegranate seeds (for garnish).
Preparation: Grind the walnuts and garlic together (we used a meat grinder).
Add the crushed walnuts and garlic to a mixing bowl and add the spices, salt, white wine vinegar and 3-4 tbs of water.
Mix thoroughly until the mixture looks like the picture below.
Boil water in a deep (preferably cast iron) pan, add 1 tbs of salt and add the cabbage. Leave in the water for 5 minutes. The aim is to soften the cabbage leaves not boil them. Rotate the cabbage to enable all of the leaf area to soften.
Remove the cabbage from the pan and carefully peel off the leaves using the back of a spoon.
Cut the ‘spines’ from the leaves. Be careful not to cut the leaf.
The prepared leaves should look like the picture below.
Spread the nut mixture onto each cabbage leaf, fold the edges to form a ‘parcel’ and carefully roll it lengthwise The process is shown in the pictures below.
Serving: Garnish with pomegranate seeds and serve cold.
Enjoy your walnuts and spices wrapped in cabbage leaves!
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Georgia About 
Those look perfect!
Yum!
Oh, yes, please.
What an interesting combination. Do you have a sauce or something for dipping?
Georgian’s do use sauces for their food but this particular dish is not eaten with sauce.
I think it is really interesting how so many people use cabbage to ‘package’ delicious food. Are there any other Georgian fillings you put into cabbage leaves? I’m probably thinking more about Ukrainian and Polish dishes. Those are filled with either barley, rice and/or meat. I think the spicy walnut filling sounds intriguing and they are all so neatly made. Mine would never look that nice.
I am sure yours would look and taste just as good! We do use different fillings. Have a look at this post on Tolma: http://wp.me/p2rmkB-Le
Reblogged this on Oregonmike98 and commented:
now this just sounds yummy
The ingredients may be incomplete – The written word mentions 5 dry ingredients. The second picture also 5 dry ingredients but the fourth picture has 6. Furthermore, by red-pepper I presume you mean paprika? Not red peppercorns?
Thank you for pointing this out. You are correct the fourth picture does show an additional dry ingredient. It is a ready made spice (used to make kharsho dishes). It consists of a mixture of the other dry ingredients shown in the picture, except for the hot red pepper (paprika). I must have added it when I was making the dish because I prefer very spicy food. Please ignore the extra ingredient and follow the written recipe. Thanks again for pointing it out.