~10 large white cabbage leaves
1 cup shelled walnuts
4 cloves of garlic
A small bunch of green cilantro
A small bunch of dill
1 teaspoon ground coriander seed
1 teaspoon Spice 'N Easy™  Khmeli Suneli spice
A pinch of ground cloves
A pinch of ground cinnamon spice
2 tablespoons cider or grape vinegar
salt


Put the leaves loosely one inside the other and jam them into a large pot with a
little water on the bottom. Put the lid on tightly and steam the leaves just enough to
start softening them. Drain them and leave them to cool while you make the stuffing.
Pound or grind the walnuts until they form an oily paste. It might be best to do it in
two lots unless you've got a really big pestle and mortar. (you can use a food
processor or blender).
Put the paste in a bowl and pound the chopped fresh herbs and garlic along with
the dry spices.
Add them to the bowl with the walnut paste and mix everything together along with
the vinegar.  
Add salt to taste.
Cut the ribs out of the cabbage leaves and set aside. You will have two halves. (If
you end up with fifteen or sixteen good ones that will be fine).
Chop the ribs finely and mix them into the nut paste.
Spread a couple of teaspoons of the filling on each piece of leaf and roll it up like a
cigar. Tuck in any ragged edges as you go.
Lay the stuffed leaves side by side on a plate and let the mixture marinate the
leaves for a while before serving.  You may even place them in the refrigerator
overnight and they'll taste even better the next day!
Chumley & Stella's Co. - 1006 State Route 94 - Blairstown, NJ - 07825
© Copyright 2005-2008 Chumley & Stella's Co.™ All Rights Reserved
Recipe
Recipes using Spice 'N Easy™ Khmeli Suneli
Walnut Stuffed Cabbage Rolls