Delicious Cabbage Rolls Filled with a Potato-Vegetable Mixture

Begin by placing the Chinese cabbage in a baking dish and covering it with water. Let it rest for 30 minutes to soften. Peel the new potatoes and cook them in salted water until soft. In a separate pan, sauté finely chopped red onion in heated olive oil for 2-3 minutes over low heat.

To the sautéed onion, add chopped red and green peppers along with finely chopped chilies. Cook them together until tender. Mash the cooked potatoes into a puree and mix in the sautéed vegetables until well combined.

Crack the eggs into a bowl and beat them. Add flour to the beaten eggs and mix well. In another bowl, place breadcrumbs for coating. After the Chinese cabbage has soaked, remove it from the water and cut it in half. Fill each leaf with the prepared potato-vegetable mixture and roll it up.

Dip each cabbage roll into the egg and flour mixture, ensuring it’s fully coated. Then, roll it in breadcrumbs for a crispy exterior. Heat olive oil in a pan over medium flame and fry the coated cabbage rolls until golden brown on all sides.

Enjoy!!