Cabbage cooked like this tastes completely different: everyone ate it for dinner | Only 90 calories!

Are cutlets a bit tired, regardless of whether they are the classic meat or vegetable ones? In this case try to look at this recipe. The cabbage rolls with potato filling will give you that extra touch of delicacy which, especially at the table, must never be missing.

In fact, with this dish you will be serving a tasty, healthy and genuine dish that will help you conquer even the little ones of the house, since they will eat willingly and without throwing tantrums. Undoubtedly, they are ideal for those who want something tasty and different from the usual, indulging in a delicious and crunchy side dish for once. Furthermore, another small advantage (which can be a real godsend for many) concerns their preparation, which is not only particularly simple but also very fast.

The recipe for stuffed cabbage rolls, everyone ate them like this!

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 15 rolls
Calories: 90 per roll

Ingredients

• 1 cabbage
• 3 potatoes
• 1 peeled and grated carrot
• 1 diced bell pepper
• 1 chopped onion
• 3 eggs
• 1 teaspoon dried garlic
• 20 ml of extra virgin olive oil
• 100 g of breadcrumbs
• As much chilli pepper (optional)
• Just enough salt and pepper

Preparation

1. First of all, peel the potatoes, roughly cut them into pieces, place them in a pot of water, light the heat and boil them until they soften .
2. In the meantime, clean the cabbage by removing the final part, cut the leaves, stack them in a container, cover them with boiling water and let them rest.
3. Now drain the potatoes, transfer them to a bowl, mash them with a potato masher and set them aside for a moment.
4. Now pour a drizzle of oil into a non-stick pan, add the chopped onion, let it brown , add the grated carrot, mix, let it soften, add the diced pepper, salt and pepper, stir and sauté briefly .
5. Once this is done, add the vegetables to the potatoes, add the dried garlic and the chilli pepper, then mix to bind all the ingredients well.
6. Pick up the cabbage leaves, cut away some of the harder white core at the base (be careful not to break the leaves), stuff them with a prepared dollop of potatoes and vegetables, roll up sealing the edges well, then dip the rolls in the egg (beaten with a pinch of salt) and then in the breadcrumbs.
7. Finally, pour a drizzle of oil into a non-stick pan, let it heat up, place the rolls in it and let them cook until both sides are adequately browned . For a more dietetic option, place in the oven and cook at 180°C for 25-30 minutes.