Cabbage Rolls with Toasted Walnuts & Tarragon-Mustard Sauce
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See more Paleo vegan recipes at: Paleo Vegan Recipes
- 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
- 1/2 cup walnuts, toasted and chopped
- 1/2 cup Dijon mustard
- 1/4 cup honey or agave
- 1 Tbs. walnut oil
- 2 Tbs. minced tarragon
- 1/3 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 1/3 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
- Carbohydrate Content 46 g
- Cholesterol Content 0 mg
- Fat Content 20 g
- Fiber Content 2 g
- Protein Content 7 g
- Saturated Fat Content 7 g
- Sodium Content 280 mg
- Sugar Content 26 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g