A Caucasus Comfort: Hearty Georgian Cabbage Rolls with Walnut & Garlic (Lenten Tolma)
Details
Tender cabbage leaves wrapped around a zesty, garlicky walnut filling.
Ingredients
Instructions
Prepare the Cabbage
Core the cabbage and carefully place it in a large pot of boiling, salted water. Cook for about 10-15 minutes, or until the outer leaves are tender and pliable. Carefully remove the cabbage from the water and let it cool slightly. Gently peel off the leaves one by one. With a small knife, trim the thick, tough rib from the center of each leaf to make them easier to roll.
Make the Garlic-Walnut Filling
In a large bowl, combine the finely ground walnuts, minced garlic, chopped fresh herbs, and optional onion. Add the ground coriander, blue fenugreek, dried marigold, and cayenne pepper.
Combine the Filling
Pour the white wine vinegar and water over the walnut mixture and season with salt. Mix thoroughly until all the ingredients are well-combined into a thick, paste-like filling.
Assemble the Rolls
Lay a cabbage leaf flat. Place about 1.5 to 2 tablespoons of the walnut filling in the center. Fold the bottom edge of the leaf over the filling, then fold in the sides, and roll it up tightly to create a neat packet. Repeat this process with the remaining leaves and filling.
Arrange and Serve
The rolls can be served immediately at room temperature. For a beautiful presentation, arrange the cabbage rolls on a platter, cut them in half diagonally to show off the filling, and garnish generously with fresh pomegranate seeds.
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