Cabbage Rolls with Toasted Walnuts & Tarragon-Mustard Sauce

Mushrooms and walnuts stand in for meat in this cancer-fighting meal.

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  • 1 large head green cabbage
  • 2 Tbs. coconut oil
  • 3 cups chopped mushrooms of any variety
  • 2 carrots, diced
  • 2 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 Tbs. walnut oil
  • 2 Tbs. minced tarragon
  • 1/3 cup finely chopped flat leaf parsley


  1. 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.
  2. 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.
  3. To assemble, place one cabbage leaf on a flat surface. Mound a few spoonfuls 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.
  4. 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.

Nutrition Information

  • Calories 370
  • Carbohydrate Content 46 g
  • Cholesterol Content 0 mg
  • Fat Content 20 g
  • Fiber Content 2 g
  • Protein Content 7 g
  • Saturated Fat Content 7 g
  • Sodium Content 780 mg
  • Sugar Content 26 g

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