Description
Tender Chinese cabbage leaves wrapped around a savory potato and vegetable filling, coated in breadcrumbs and lightly fried until golden and crispy. A flavorful vegetarian dish perfect as a main course or hearty side.
Ingredients
- 1 Chinese cabbage (whole, leaves separated)
- Water (enough to blanch the cabbage leaves)
- 4 new potatoes, boiled and mashed
- 1 red onion, finely chopped
- 2 colored peppers, finely chopped
- 2 chili peppers, finely chopped
- 1 tablespoon salt
- 3 eggs, beaten
- 3 tablespoons flour
- 100 grams breadcrumbs (about 1 cup)
- Olive oil for frying
Instructions
- Separate the cabbage leaves and blanch them in boiling water for 2–3 minutes until softened. Drain and set aside to cool.
- Heat olive oil in a skillet and sauté the chopped onion, colored peppers, and chili peppers until soft. Remove from heat.
- Boil the potatoes until tender, then mash them with the salt. Combine with the sautéed vegetables to form the filling.
- Place a portion of the filling in the center of each cabbage leaf and roll tightly, folding in the sides like a spring roll.
- Prepare three separate bowls with flour, beaten eggs, and breadcrumbs. Dip each roll in flour, then egg, and finally coat with breadcrumbs.
- Heat olive oil in a large pan over medium heat and fry the rolls for 3–5 minutes per side until golden brown and crispy. Serve hot.
Notes
- Ensure the cabbage leaves are well drained before filling to prevent excess moisture.
- You can bake the rolls at 200°C (400°F) for 20–25 minutes for a lighter option.
- Adjust chili quantity to control spice level.
- Serve with yogurt sauce or fresh salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 140 mg
