Cabbage Rolls with Toasted Walnuts & Tarragon-Mustard Sauce
Mushrooms and walnuts stand in for meat in this cancer-fighting meal. For a more traditional and heartier take, prepare as directed, then skip the tarragon-mustard sauce, arrange in a baking dish, cover with prepared tomato sauce, and bake at 375°F for 12 minutes.
- 1 large head green cabbage
- 2 Tbs. coconut oil
- 3 cups chopped mushrooms of any variety
- 2 carrots, diced
- 2 parsnips, diced
- 2 garlic cloves, minced
- ½ cup walnuts, toasted and chopped
- ½ cup Dijon mustard
- ¼ cup honey or agave
- 1 Tbs. walnut oil
- 2 Tbs. minced tarragon
- ⅓ cup finely chopped flat leaf parsley
- Bring a large pot of salted water to a boil. Using a sharp paring knife, cut the core out of the cabbage. Carefully lower the whole head of cabbage into the boiling water, and cook for 4–5 minutes, until outer leaves begin to loosen. Remove cabbage from water and carefully peel off 8 outer leaves. Reserve remaining cabbage for another use.
- In a large skillet, heat coconut oil and sauté mushrooms, carrots, and parsnips until tender, 4–5 minutes. Add garlic and cook for 1 minute longer, stirring. Stir in walnuts. Remove from heat and let cool slightly.
- To assemble, place one cabbage leaf on a flat surface. Mound a few spoonfuls of filling in the center of leaf. Fold bottom of leaf over filling, and roll up about ⅓ of the way. Fold sides in and continue rolling into a tight roll. Place on a platter, seam side down. Repeat with remaining rolls and filling.
- To make sauce: Whisk together mustard, honey or agave, walnut oil, and tarragon in a small bowl. Season to taste with salt and pepper. Drizzle over cabbage rolls, shower with parsley, and serve.
Calories: 370 Fat: 20g Saturated fat: 7g Carbohydrates: 46g Sugar: 26g Sodium: 280mg Fiber: 2g Protein: 7g Cholesterol: 0mg
See more Paleo vegan recipes at: The Paleo Vegan