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cabbage rolls glazed in glossy pomegranate sauce and topped with bright pomegranate seeds, in a wide horizontal shot in a baking dish with parsley garnish, warm natural light, shallow depth of field, landscape orientation

Pomegranate and Walnut Stuffed Cabbage Rolls

Cabbage leaves wrapped around herbed rice and walnuts in a pomegranate reduction.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 cabbage leaves
  • 1 1/2 cups cooked rice
  • 3/4 cup chopped walnuts
  • 1/3 cup pomegranate seeds
  • 2 tbsp chopped parsley
  • 1/2 cup pomegranate molasses
  • 1 cup vegetable broth

Method
 

  1. Blanch the cabbage leaves in boiling water until pliable, then drain.
  2. Mix the rice, walnuts, pomegranate seeds, and parsley for the filling.
  3. Spoon filling onto each leaf and roll up tightly, tucking in the sides.
  4. Nestle the rolls seam-side down in a baking dish and pour over the broth and pomegranate molasses.
  5. Cover and bake at 375F for 35-40 minutes, basting once with the glaze.

Notes

Scatter extra pomegranate seeds on top before serving for sparkle.