2 to 3 medium potatoes (about 400 g), sliced
1 large tomato, sliced
1 bell pepper, sliced
2 to 3 mushrooms, sliced
1 red onion, sliced
60 g canned corn, drained
100 g grated gouda or mozzarella cheese
3 tablespoons vegetable oil
2 tablespoons olive oil Oil
Salt, pepper and garlic powder to taste
For garnish:
Chopped fresh dill and parsley
Mixed salad of your choice
Prepare the cabbage:
Bring a large pot of salted water to a boil. Remove the stem from the cabbage and immerse the whole head in the boiling water.
Boil for 8 to 10 minutes, then carefully remove each leaf (about 12 to 15 large leaves).
Trim the thick veins from the leaves to make rolling easier.
Prepare the filling:
Sauté the onion and carrot in 2 tablespoons of oil over medium heat for 5 to 6 minutes. Add the garlic and cook for 1 minute. Remove from heat and let cool.
Mix together the ground meat, eggs, flour, sautéed vegetables, parsley, salt, pepper, garlic powder, and paprika.
Let the mixture rest for 10 minutes.
Roll the cabbage rolls:
Place 2 to 3 tablespoons of filling on the underside of a leaf, fold in the sides, and roll tightly.
Preheat the oven to 180°C (top/bottom heat). Butter a large ovenproof dish.
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