Instructions:

🥬 Prepare the Cabbage:

Bring a large pot of salted water to a boil. Remove the core from the cabbage head and place the whole head into the boiling water.
Boil for 8–10 minutes, then carefully peel off 12–15 large leaves.
Trim the thick leaf veins to make rolling easier.

🍖 Prepare the Filling:

Sauté the onion and carrot in 2 tbsp of oil over medium heat for 5–6 minutes.
Add garlic and sauté for another minute. Remove from heat and let cool.
In a large bowl, mix the ground meat, eggs, flour, sautéed vegetables, parsley, salt, pepper, garlic powder, and paprika until well combined.
Let the mixture rest for 10 minutes.

🌯 Roll the Cabbage Rolls:

Place 2–3 tablespoons of filling at the bottom of each cabbage leaf. Fold in the sides and roll tightly.
Preheat the oven to 180 °C (356 °F) top/bottom heat.
Grease a large baking dish with butter.

🥔 Prepare the Vegetable Bed:

Evenly layer the potato slices in the dish, season with salt, pepper, and garlic powder, and drizzle with 2 tbsp vegetable oil.
Layer the tomato slices, bell pepper, mushrooms, red onion, and corn on top. Season to taste.
Place the cabbage rolls seam-side down on the vegetable bed.

🧀 Bake & Finish:

Drizzle with 2 tbsp olive oil. Cover the dish with aluminum foil and bake for 20 minutes.
Remove the foil, sprinkle with cheese, and bake uncovered for another 25 minutes until golden brown.
Let rest for 5 minutes, sprinkle with fresh herbs, and serve.

✅ Tip:

Serve with a fresh leafy salad and a lemon-olive oil dressing – a festive everyday meal everyone will love! 🥗✨