Egg rolls with cabbage
Description
The dish is prepared without unnecessary complications. It's tender, light, yet satisfying. The cabbage filling can be replaced or supplemented with sausage, boiled meat, mushrooms, or sautéed ground meat, according to your preference. The possibilities for creativity are endless! And if you enjoy light vegetable snacks, I highly recommend trying these egg rolls in this particular version—very juicy, aromatic, and delicious! You can serve the rolls on their own or as a warm appetizer. The finished dish is ready to be served.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Cut the cabbage into thin strips, and slice the onion into feathers or half-rings.
- 3
Step 3
Grate the cheese on a coarse grater.
- 4
Step 4
Sauté the cabbage with onion in vegetable oil until cooked. At the end, add butter and salt to taste. Mix well and let cool. Add grated cheese and mix once again. The filling is ready.
- 5
Step 5
Beat the eggs with 60 g of sour cream, add salt to taste and flour. Mix well.
- 6
Step 6
Grease the pan with vegetable oil and cook thin omelet pancakes over medium heat. Depending on the pan's diameter, you will get 3 to 5 pieces.
- 7
Step 7
On the less browned side of each pancake, evenly place about 2 tablespoons of filling and roll up.
- 8
Step 8
Cut each roll into 2-3 pieces, depending on its size, and place them into a greased baking dish. Brush the top with the remaining sour cream and sprinkle with breadcrumbs. Bake at 180 degrees for about 15 minutes.
- 9
Step 9
Egg rolls with cabbage are ready. Sprinkle with chopped herbs and serve!