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Kombostos Ruleti Nigvzit
(Cabbage with Walnuts)

This walnut filling may be used to stuff virtually any favorite vegetable --- just be careful not to overcook it.

Serves 6 to 8

1 small head of white cabbage
3 heaping cups of shelled walnuts
3/4 teaspoon of whole coriander seed
3/4 teaspoon of ground marigold
Scant 1 1/2 teaspoons of salt
4 small garlic cloves, peeled and roughly chopped
3 sprigs of cilantro
Pinch of cayenne
Pinch of dried fenugreek
1 tablespoon of red wine vinegar
6 tablespoons of mixed chopped herbs (parsley, cilantro, dill and celery leaf)
Pomegranate seed

Meanwhile, prepare the filling: Grind the walnuts very fine. In a mortar with a pestle, pound into a paste the coriander seed, marigold, salt, garlic, cilantro, and a pinch each of cayenne and fenugreek. Stir into the walnuts, then add the vinegar. Stir in the mixed chopped herbs and mix well.

Carefully separate the head of cabbage into leaves. Working with one leaf at a time, cut out the rough rib, then mound about 1 tablespoon of the walnut filling in the center and roll it up to make a packet. Repeat with the remaining leaves. Cut each cabbage roll in half diagonally to reveal the filling. Serve at room temperature, garnished with pomegranate seeds.