Vegetarian Times’ Cabbage Rolls with Toasted Walnuts & Tarragon-Mustard Sauce (Photo courtesy

Vegetarian Times’ Cabbage Rolls with Toasted Walnuts & Tarragon-Mustard Sauce


Vegetarian Times is an American publication focused on food, culture, health and lifestyle for vegetarians, vegans, and all people interested in plant-based eating. Searching for plant-based recipes made with whole, unprocessed foods? At the website you’ll find every recipe you need to follow a plant-based diet from morning until night, including vegetarian gluten-free recipes to vegan recipes and dairy-free recipes. It offers original, triple-tested recipes that deliver solid nutrition, whatever your plant-based lifestyle looks like.

Cabbage is Mediterranean in origin and believed to have been first domesticated in Western Europe and has since become a huge part of worldwide cuisines. Cabbage was most likely domesticated somewhere in Europe in ancient history before 1000 BC. Cabbage use in cuisine has been documented since antiquity. It was described as a table luxury in the Roman Empire.*

“Popular all over the world – think Southern-style braised cabbage, spicy fermented kimchi, stuffed cabbage rolls, tart sauerkraut and creamy and crisp coleslaws – cabbage can just about do it all. In addition to its low cost and lengthy fridge life span, it is packed with vitamin C and other nutrients. Roman historian Cato the Elder (234-149 B.C.) wrote, “It is the cabbage which surpasses all other vegetables,” in reference to its medicinal value.”

According to Healthline, “Cabbage is packed with nutrients while being very low in calories. Studies show eating cabbage may help reduce inflammation, protect the immune system, and lower blood pressure and cholesterol. Despite its impressive nutrient content, cabbage is often overlooked. While it may look a lot like lettuce, it actually belongs to the Brassica genus of vegetables, which includes broccoli, cauliflower and kale. It comes in a variety of shapes and colors, including red, purple, white and green, and its leaves can be either crinkled or smooth.”**

In Armenian and nearby Middle Eastern cuisines, dolma refers to a family of stuffed vegetable dishes, most often wrapped in grape or cabbage leaves. You can use this same meat-and-rice filling—and a similar steaming technique—to hollow out and stuff zucchini, eggplant, tomatoes, or peppers. Dolmas taste best warm, and leftovers can be resteamed one or more times as desired.***

“Almost half of the more than 71 million tons of the global production -by far- is harvested in China, followed by India, Russia, South Korea and the Ukraine. Indonesia, Japan, Poland, Uzbekistan and the United States of America complete the top 10. Overall cabbages are planted in more than 150 countries worldwide. Cabbages are least popular in South America, Western Africa and South-East Asia/Oceania.”****

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All in all, cabbage is a fresh and a true power food, like this healthy recipe from Lisa Turner featured at Vegetarian Times.



1 large head green cabbage

2 tablespoons coconut oil

3 cups chopped mushrooms of any variety

2 medium carrots, diced

2 medium 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 tablespoon walnut oil

2 tablespoons 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 to 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 to 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 spoonful’s 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.

Serves 4.

For this recipe, go to:

* See:,luxury%20in%20the%20Roman%20Empire

** See:

*** See:

**** See:

Vegetarian Times’ healthy vegetarian and gluten-free falafel is snuggled in a bowl of crunchy veggies and drizzled with a creamy tahini sauce. Go to

For other cabbage recipes, go to:

For Middle Eastern Stuffed Cabbage Rolls, see:

For Armenian cabbage recipes, search at:

For Armenian Cabbage Soup, go to:

For “Bitlis Tutoo from Breaking Bread with William Saroyan (Sour Cabbage Stew),” see:


Vegetarian Times: Plant-based lifestyle experts since 1974.

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