Directions:
1. Preparing the Filling:
- Soak the Chinese Cabbage: Begin by placing the Chinese cabbage in a baking dish and covering it with water. Let it soak for 30 minutes to soften.
- Cook the Potatoes: Peel the new potatoes and cook them in salted water until soft. Once cooked, mash them into a puree.
- Sauté the Vegetables: In a separate pan, heat olive oil over low heat. Add finely chopped red onion and sauté for 2-3 minutes until softened.
- Add Peppers and Chilies: Add the chopped colored peppers and finely chopped chili peppers to the pan. Cook together until the vegetables are tender.
- Mix the Filling: Combine the mashed potatoes with the sautéed vegetables in a bowl. Mix well and season with salt to taste.
2. Wrapping It Up:
- Prepare the Coating: In one bowl, crack the eggs and beat them well. Add flour to the beaten eggs and mix until smooth. Place breadcrumbs in a separate bowl for coating.
- Fill the Cabbage Leaves: After soaking, remove the Chinese cabbage from the water and cut it in half. Carefully separate the leaves and fill each with the prepared potato-vegetable mixture. Roll the leaves tightly to enclose the filling.
3. Coating and Frying:
- Coat the Rolls: Dip each cabbage roll into the egg and flour mixture, ensuring it’s fully coated. Then, roll it in breadcrumbs to create a crispy exterior.
- Fry to Perfection: Heat olive oil in a pan over medium flame. Fry the coated cabbage rolls until they are golden brown on all sides, turning them as needed to ensure even cooking.
Serving Suggestions:
