Fried cabbage rolls: the recipe for a tasty second course

He fried cabbage rolls I am a second course delicious and tasty, an alternative to the classic cabbage rolls, ideal to serve as an appetizer. In our recipe we use the Chinese cabbage: once the leaves are soft, they are filled with a mixture of potatoes and cheese. The cabbage balls are then dipped in a mixture of eggs, flour and breadcrumbs, before being deep-fried in hot oil. Here is how to prepare them.

How to make fried cabbage rolls

Peel and cut the potatoes into cubes. Put them in the water and let them boil for 15 minutes.

Soak the bok choy leaves in hot water for 20 minutes to soften them.

Put the boiled potatoes in a bowl and then mash them with the potato masher. Season them with pepper and salt.

Arrange a sheet of cabbage on the cutting board, make a cut in the base and pour the potato mixture. Add the cheese and wrap the cabbage in a wrapper.

Dip the roscón first in the flour, then in the beaten egg and finally in the breadcrumbs.

Heat the oil in the pan and fry the cabbage rolls until golden brown on both sides.

storage

You can store fried cabbage rolls in the refrigerator for 1-2 daysin an airtight container.