Potato and Apple-Stuffed Cabbage Rolls with Walnut Butter and Gruyère

If you’re already thinking about your Christmas menu and pondering how to please your vegetarian guests, here’s a recipe that will put an end to your worries and make meat lovers jealously spy on their neighbor’s plate.

Ingredients

For the cabbage rolls

• 2/3 pound (300 g) peeled potatoes, boiled and cut into small cubes

• 1 medium, tart baking apple, peeled, cored, and cut into small cubes

• 1 tbsp fresh thyme leaves

• 3 ounces (85 g) mascarpone (or sour cream or ricotta)

• 2 tbsp finely grated aromatic cheese that melts well, such as Gruyère, Raclette, or Comté

• 1 large egg

• Fine sea salt

• Coarsely ground pepper Nutmeg, preferably freshly grated

• 8 large white or green cabbage leaves

• About 1⁄2 cup (120 ml) dry white wine

For the topping

• 1/4 cup (60 g) unsalted butter

• 1 ounce (30 g) walnuts, roughly chopped

• 2 tbsp finely grated aromatic cheese that melts well, such as Gruyère, Raclette, or Comté

• 1 tbsp fresh thyme leaves

• Coarsely ground pepper

365 by Meike Peters

Directions

Preheat the oven to 400°F (200°C). Butter a baking dish just large enough to fit 4 cabbage rolls.

For the cabbage rolls, combine the potatoes, apple, and thyme in a large bowl. Whisk together the mascarpone, grated cheese, and egg and add to the potato mixture. Stir to combine and season to taste with salt, pepper, and nutmeg.

Bring a large pot of salted water to a boil and blanch the cabbage leaves for 5 to 8 minutes or until tender. Drain and quickly rinse with cold water then dry with paper towels and cut out the thick, hard stalks (just at the bottom). Spread the 4 largest cabbage leaves on a work surface and season to taste with salt and pepper. Divide the potato filling among the leaves, placing it in the center of each cabbage leaf, then fold up both sides and roll into a wrap; use the remaining cabbage leaves to fix any holes and cracks.

Transfer the cabbage rolls, seam-side down, to the prepared baking dish and add enough white wine to cover the bottom of the dish. Bake for 30 to 35 minutes or until golden and firm.

While the cabbage rolls are baking, prepare the topping: In a small saucepan, melt the butter over high heat until sizzling. Add the walnuts, reduce the heat to medium, and cook for 10 to 20 seconds or until golden.

Divide the cabbage rolls among plates and drizzle with the walnut butter. Sprinkle with the cheese, thyme, and pepper and serve.