Stuffed Green Cabbage Rolls Recipe

Cook the noodles according to the instructions on the package. Drain and set aside.

Mix the vegetables and meat with 4 tablespoons of soy sauce and the egg. Season with pepper and set aside.

Bring a large pot of salted water to a boil. Remove the outer leaves, then separate and wash about a dozen leaves in cold water. Stack the leaves on top of each other and cook them for about 8 minutes in the boiling water. Rinse with cold water and drain.

Preheat the oven to 180°C and grease a baking dish. Cut the large leaves in half and remove the tough part. Form a small ball of filling in the palm of your hand, then place it on the cabbage leaf. Fold in the sides, then roll tightly, securing the filling. Place the cabbage roll in the dish, seam side down. Continue until all ingredients are used up.

To finish, drizzle with a little olive oil and place a few shavings of cheese on the spring rolls. Bake for 30 minutes, then serve with soy sauce. Tips: This recipe can be made without meat or by replacing the chicken with pork or shrimp.