Stuffed Cabbage Rolls
Start by placing the cabbage leaves into a large skillet over medium heat with boiling water and let them cook for 3 minutes.After this time has passed, remove them from the skillet and set aside.In a medium bowl, add the cooked potato and the carrot also cooked.Season with a pinch of salt, a pinch of black pepper and mash everything very well until combined.In a large skillet over medium to low heat, add a drizzle of olive oil, the red onion cut into small cubes, the ground beef and sauté until the meat releases all its moisture.Season with the salt, a pinch of black pepper, the garlic powder, the sweet paprika, the chimichurri and the American chili pepper cut into small cubes.Add the mashed vegetables we prepared earlier and mix to incorporate.Next, place one tablespoon of this filling in the cabbage leaf we cooked and roll it up forming a small roll.Repeat this process with all the leaves.Then coat the cabbage rolls. To do this, coat them in wheat flour, dip them in beaten eggs and coat them in panko breadcrumbs.Transfer them to a large skillet over medium heat with hot vegetable oil and fry them until golden brown.Serve.
Ingredientes
- 5 Cabbage Leaves
- 1 Cooked Potato
- 1 Cooked Carrot
- 1 Pinch of Salt
- 1 Pinch of Black Pepper
- Olive Oil
- 1 Red Onion
- 500g of Ground Beef
- 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
- 1 Teaspoon of Garlic Powder
- 1 Teaspoon of Sweet Paprika
- 1 Teaspoon of Chimichurri
- 1 American Chili Pepper
For Breading
- Wheat Flour
- Beaten Eggs
- Panko Breadcrumbs
- Vegetable Oil
Modo de Fazer
Start by placing the cabbage leaves into a large skillet over medium heat with boiling water and let them cook for 3 minutes.
After this time has passed, remove them from the skillet and set aside.
In a medium bowl, add the cooked potato and the carrot also cooked.
Season with a pinch of salt, a pinch of black pepper and mash everything very well until combined.
In a large skillet over medium to low heat, add a drizzle of olive oil, the red onion cut into small cubes, the ground beef and sauté until the meat releases all its moisture.
Season with the salt, a pinch of black pepper, the garlic powder, the sweet paprika, the chimichurri and the American chili pepper cut into small cubes.
Add the mashed vegetables we prepared earlier and mix to incorporate.
Next, place one tablespoon of this filling in the cabbage leaf we cooked and roll it up forming a small roll.
Repeat this process with all the leaves.
Then coat the cabbage rolls. To do this, coat them in wheat flour, dip them in beaten eggs and coat them in panko breadcrumbs.
Transfer them to a large skillet over medium heat with hot vegetable oil and fry them until golden brown.
Serve.
