Cabbage Croquettes Stuffed with Cheese

Start by placing the unsalted butter inside the head of cabbage with the core removed.

Transfer this cabbage to a large pot with boiling water.

Cover and let it cook for 8 minutes.

After this time has passed, remove it from the hot water and separate all the cabbage leaves.

Next, chop them into smaller pieces and set aside. 

In a large skillet over medium to low heat add a drizzle of olive oil.

Add the mushrooms cut into smaller pieces, the bacon cut into strips and sauté until lightly golden brown. 

In a large bowl, add the cabbage we prepared, the sautéed mixture, the wheat flour, the grated carrot, the cheddar cheese, the eggs and the grated garlic cloves.

Season with the salt, the black pepper and mix everything very well until fully combined.

Next, on a piece of plastic wrap, add 2 tablespoons of this mixture and spread it.

Add one stick of mozzarella cheese and roll it up

Repeat this process with all the mixture.

Transfer everything to a plate, take to the freezer and freeze for 1 hour.

After this time has passed, in a medium bowl, add the eggs, the salt, the black pepper and mix everything very well.

Add the wheat flour and mix until combined. 

Next, dip the croquettes we froze into this mixture.

Transfer them to a large skillet over medium to low heat with hot vegetable oil and fry them until golden brown. 

Serve.