Walnut Polenta Wrapped in Cabbage with Cranberry Chutney

Servings: 4 | 0 minutes | 450 kcal

This recipe is a fusion of flavors from various cuisines. The use of polenta originated from Italy, while the use of cabbage wraps can be traced back to Eastern Europe and China. The addition of cranberry chutney adds a North American touch to this global dish.

Once when I was experimenting with vegan cuisine, I found myself with a surplus of cabbages and cranberries. A brainstorming session led to the creation of this flavorful dish, which quickly became a popular item on my menu.

Ingredients

100 grams walnuts
200 grams polenta
8 pieces cabbage leaves
200 grams cranberries
100 grams sugar
50 ml vinegar

Instructions

First, prepare the cranberry chutney. Cook the cranberries, sugar, and vinegar in a pot over medium heat until it thickens into a chutney. Set aside to cool.
While the chutney is cooling, start on the polenta. Cook the polenta as per packet instructions, then stir in the crushed walnuts.
Blanch the cabbage leaves in boiling water until they are soft and pliable.
Wrap a spoonful of the walnut polenta in each cabbage leaf, folding the edges in to secure the filling.
Serve the cabbage wraps with a dollop of cranberry chutney on top.