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.
Recipe website subscription
Continued on next page
Prepare the vegetable bed:
Spread the potato slices evenly in the dish, season with salt, pepper, and garlic powder, then drizzle with 2 tablespoons of vegetable oil.
Arrange the tomato slices, peppers, mushrooms, red onion, and corn on top. Season to taste.
Place the roulades, seam-side down, on top of the vegetables.
Bake and finish:
Drizzle with 2 tablespoons of olive oil, cover the dish with aluminum foil, and bake for 20 minutes.
Remove the foil, sprinkle with cheese, and bake uncovered for another 25 minutes, until golden brown.
Let stand for 5 minutes, then sprinkle with fresh herbs and serve.
Tip:
Serve with a fresh green salad, dressed with a lemon and olive oil dressing—a real treat for any day!
