Equipment
* optional
Ingredients
Produce
- 1 savoy cabbage, whole
- 2 yellow onion, finely chopped
- 4 garlic, minced
- 30 g fresh dill, finely chopped
- 30 g fresh parsley, finely chopped
- 30 g fresh cilantro, finely chopped
Pantry & Spices
- 200 g walnuts, finely crushed or processed into a coarse meal
- 100 g short grain white rice, rinsed
- 30 ml olive oil
- 400 ml vegetable broth, warm
- 15 ml white wine vinegar
- 5 g ground coriander
- 3 g blue fenugreek
- 6 g fine sea salt
- 2 g black pepper, freshly ground
Dairy
- 120 g sour cream, chilled
Nutrition (per serving)
Method
Bring a large pot of salted water to a boil. Carefully peel 12 large leaves from the savoy cabbage. Blanch the leaves in the boiling water for 3 to 5 minutes until pliable but not falling apart. Remove, immediately plunge into ice water to cool, and drain thoroughly. Carefully slice away the thick raised portion of the central rib on each leaf so they lie flat.
In a small saucepan, boil the rinsed rice in lightly salted water for 10 minutes. It should be partially cooked and still firm in the center. Drain well and set aside.
Heat olive oil in a skillet over medium heat. Add the chopped onions and saute for 8 to 10 minutes until deeply softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant. Remove from heat and allow to cool slightly.
In a large mixing bowl, combine the crushed walnuts, parboiled rice, sauteed onion and garlic mixture, chopped dill, parsley, cilantro, ground coriander, blue fenugreek, white wine vinegar, salt, and black pepper. Mix thoroughly until the filling is uniformly distributed and holds its shape slightly when pressed.
Preheat the oven to 180°C/350°F. Lay a prepared cabbage leaf flat. Place about 40 to 50 grams of the walnut and rice filling near the base of the leaf. Fold the sides inward over the filling, then roll tightly away from you to form a neat cylindrical package. Repeat for all leaves.
Arrange the cabbage rolls seam-side down in a baking dish, packing them snugly so they do not unroll. Pour the warm vegetable broth over the rolls. Cover the dish tightly with a lid or aluminum foil. Bake for 45 to 50 minutes, or until the cabbage is completely tender and the rice inside is fully cooked.
Remove the baking dish from the oven and let rest for 10 minutes. Serve the warm cabbage rolls topped with a generous dollop of sour cream, a drizzle of the remaining braising liquid, and a sprinkle of reserved fresh dill.
Chef's Notes
- To achieve the most authentic Georgian flavor profile, take the time to toast your walnuts lightly before grinding them. This amplifies their inherent richness and pairs beautifully with the earthy blue fenugreek.
- Do not over-process the walnuts; they should resemble coarse breadcrumbs rather than a sticky paste. The texture provides a crucial meaty bite to this vegetarian dish.
- Savoy cabbage is preferred over standard green cabbage because its crinkled leaves trap the flavorful braising broth and it naturally possesses a more tender, delicate texture.
- The acidity from the white wine vinegar in the filling is essential. It balances the high fat content of the walnuts and mimics the traditional flavor of a classic Georgian pkhali.
Storage
Refrigerator: 4 days — Store in an airtight container with any remaining braising liquid.
Freezer: 3 months — Freeze without the sour cream topping. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat covered in an oven at 175 C for 20 minutes, or gently in a microwave, until warmed through.
