Egg-Stuffed Potato & Iceberg Cabbage Rolls

Instructions

1. 1

   Peel and dice the potatoes into small cubes. Finely chop the onion.

2. 2

   Bring a pot of salted water to a boil. Add the potatoes and cook for about 10-12 minutes, until tender. Drain and set aside.

3. 3

   While the potatoes are cooking, carefully separate the iceberg cabbage leaves. Blanch the leaves in boiling water for 1-2 minutes until just softened, then transfer to cold water to stop cooking. Drain and pat dry.

4. 4

   Heat 1 tablespoon of oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

5. 5

   Add the cooked potatoes to the skillet with the onions. Season with 1/2 teaspoon of salt and mash together until well combined. Remove from heat and let cool slightly.

6. 6

   Boil the eggs for 8-9 minutes until hard-boiled. Cool under cold water, peel, and chop into small pieces.

7. 7

   Gently fold the chopped eggs into the potato-onion mixture.

8. 8

   Lay a cabbage leaf flat on a clean surface. Place a generous spoonful of the egg-potato filling at the base of the leaf. Roll up tightly, folding in the sides as you go, to form a neat roll. Repeat with remaining leaves and filling.

9. 9

   Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Place the cabbage rolls seam-side down and cook for 3-4 minutes per side, until lightly golden and heated through.

10. 10

    Serve warm, optionally garnished with fresh herbs or a sprinkle of salt to taste.