Crispy Cabbage Veggie Rolls


There’s something incredibly satisfying about creating a dish that becomes a staple in your family’s meal rotation. These Crispy Cabbage Veggie Rolls, affectionately known as Golden Cabbage Delights in my home, are just that. Born from a desire to incorporate more vegetables into our diet in a fun and flavorful way, this recipe combines the tender sweetness of Chinese cabbage with the robust flavors of potatoes, bell peppers, and chili, all wrapped up in a crispy breadcrumb coating. It’s a dish that proves healthy eating doesn’t have to be boring or bland but can be an exciting exploration of textures and tastes.

Cooking these cabbage rolls is as enjoyable as eating them. The process of rolling the filling in cabbage leaves, dipping them in an egg-flour mixture, and then frying them to golden perfection is almost therapeutic. It’s a labor of love that yields a delicious reward—a crispy exterior giving way to a soft, savory interior, making every bite a delightful contrast. Serving these with a side of yogurt or your favorite dip only enhances the experience, turning a simple meal into a memorable feast. It’s no wonder this dish has become a beloved tradition, eagerly anticipated twice a week in my household.

Full Recipe:


  • 1 Chinese cabbage
  • 4 potatoes, peeled and cut
  • 1 onion, chopped
  • Olive oil for sautéing
  • 2 chili peppers, chopped
  • Salt to taste
  • 2 bell peppers, chopped
  • 3 eggs
  • 3 tablespoons flour
  • 100g breadcrumbs
  • Additional olive oil for frying




  1. Soak the Cabbage: Place the Chinese cabbage leaves in water for 30 minutes to soften.
  2. Cook the Potatoes: Boil the potatoes until they are almost done, then drain.
  3. Sauté Vegetables: In a pan, heat some olive oil and sauté the onion and chili peppers until soft. Add the nearly cooked potatoes, a pinch of salt, and the chopped bell peppers. Stir well to combine.
  4. Prepare Cabbage Leaves: Trim the hard part from the Chinese cabbage leaves, sprinkle them lightly with salt, and then combine them with the potato-vegetable mix.
  5. Roll the Mixture in Cabbage Leaves: Place a portion of the mixture on each cabbage leaf and roll it up tightly.
  6. Prepare for Frying: In a bowl, whisk together the eggs and flour. Dip each cabbage roll into the egg mixture, then coat with breadcrumbs.
  7. Fry the Rolls: Heat olive oil in a frying pan over medium heat. Fry the cabbage rolls until they are golden brown on all sides.
  8. Serve: Enjoy these crispy cabbage veggie rolls hot, ideally with a side of your favorite sauce or dip.

These cabbage rolls are a testament to the versatility and deliciousness of vegetables, making them a twice-a-week favorite in my household. They’re a perfect blend of crispy, savory, and nutritious, sure to delight anyone looking for a healthy yet satisfying meal.


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