Potato Rolls with Cabbage and Cheese Filling Recipe
Potato Rolls with Cabbage and Cheese Filling are pure comfort wrapped up in a golden, crispy shell. Each warm bite reveals a dreamy mashed potato dough hiding a creamy, cheesy cabbage-and-onion filling that’s beautifully caramelized. Whether you’re seeking a vegetarian main, a hearty side dish, or an irresistible snack, these rolls deliver thanks to their familiar flavors and melt-in-your-mouth texture. Once you try your hand at these, you’ll find yourself making extra just to enjoy the leftovers!
Ingredients You’ll Need
The beauty of Potato Rolls with Cabbage and Cheese Filling is how every ingredient plays a crucial role—think softness from potatoes, gentle crunch from cabbage, and gooey richness from cheese. Don’t skip or swap lightly; these simple elements create magic together!
- Mashed Potatoes (2 cups, plain & cooled): This is the heart of the dough, ensuring each roll stays pillowy-soft and moist.
- All-Purpose Flour (1 1/2 cups): Gives the dough structure and makes it easy to handle when filling and shaping.
- Large Egg (1): Binds everything together for dough that’s supple and won’t crack when you roll and fill.
- Salt (1/2 tsp in dough, 1/2 tsp in filling): Brings out the savory notes in both the dough and the filling.
- Vegetable Oil (1 tbsp in dough + extra for frying): Lends a hint of richness to the dough and helps achieve that lovely golden crust.
- Green Cabbage (2 cups, finely shredded): Adds gentle crunch, subtle sweetness, and gorgeous color in every bite.
- Onion (1 small, finely chopped): Sautéed for a mild, savory base that pairs perfectly with the cabbage.
- Butter or Oil for Filling (1 tbsp): A must for caramelizing the vegetables, building deep flavor in the filling.
- Black Pepper (1/4 tsp): Wakes up the filling with a whisper of mild heat.
- Shredded Mozzarella or Cheddar Cheese (1 cup): The melty factor! Choose your favorite for creaminess or extra flavor punch.
- Extra Oil/Butter for Pan-Frying: Gives the rolls their signature irresistible, crispy crust.
How to Make Potato Rolls with Cabbage and Cheese Filling
Step 1: Sauté the Cabbage and Onions
Start by creating the deeply flavorful heart of your Potato Rolls with Cabbage and Cheese Filling. Heat butter or oil in a skillet over medium. Add finely chopped onion and sauté for 2 to 3 minutes until it turns translucent and fragrant. Now toss in the shredded cabbage, salt, and pepper. Cook, stirring occasionally, for 6 to 8 minutes, letting the veggies soften and develop light caramelization. This step makes the filling sweet, savory, and just a little bit rich. Let it cool a few minutes before moving on!
Step 2: Stir Cheese into the Filling
Once the cabbage and onions have cooled slightly, stir in your shredded cheese of choice. The residual warmth will just start to melt the cheese, so it’s ready to become deliciously gooey inside your rolls. This cheesy-cabbage mixture is a cozy match made in heaven and sits at the core of what makes these Potato Rolls with Cabbage and Cheese Filling so craveworthy.
Step 3: Mix the Potato Dough
In a large mixing bowl, combine your cooled mashed potatoes, all-purpose flour, egg, salt, and vegetable oil. Use a sturdy spoon or your hands to bring everything together into a soft, non-sticky dough. If it’s a bit sticky, dust in a bit more flour until it’s smooth and workable. This hands-on moment is seriously satisfying—nothing says homemade like forming your own dough!
Step 4: Shape and Fill the Rolls
Divide the dough into 10 to 12 equal pieces, rolling each into a ball. Flatten each ball into a 4-inch round with your hands or a rolling pin. Place 1 to 2 tablespoons of your cooled filling in the center of each round. Fold the dough over the filling, pinching the edges securely to seal and form either a half-moon or a cute oval shape. Pat yourself on the back—this step is where these Potato Rolls with Cabbage and Cheese Filling truly come to life!
Step 5: Pan-Fry to Perfection
Heat a nonstick skillet or griddle over medium heat and slick with a little oil or butter. Carefully add the rolls, working in batches so you don’t crowd the pan. Fry for 3 to 4 minutes per side or until golden and crisp. The sizzle and aroma at this point are unforgettable, and the result is flaky on the outside while gooey and comforting within. Serve warm and get ready to fall in love.
How to Serve Potato Rolls with Cabbage and Cheese Filling
Garnishes
A final flourish is all it takes to elevate these rolls into something restaurant-worthy. Try scattering fresh herbs like chopped dill or parsley just before serving, or add a dusting of smoked paprika for a touch of warmth and color. A dollop of cool sour cream or thick Greek yogurt on the side is the ultimate finishing touch—especially when you want that creamy contrast with the crispy outside.
Side Dishes
Potato Rolls with Cabbage and Cheese Filling are marvelously versatile—pair them with a crisp green salad or roasted beet salad for a light lunch. For something heartier, nestle them alongside a bowl of creamy tomato soup or a robust borscht. They’re swoon-worthy beside any saucy main dish, especially those with earthy or tangy flavors, and absolutely shine at a vegetarian holiday table.
Creative Ways to Present
Let your imagination run wild! You can serve these rolls cut into halves or quarters for party-friendly finger food, or stack them high and pass around family-style. For brunch, try topping each roll with a softly-fried egg, letting the yolk mingle with the cheesy filling. These Potato Rolls with Cabbage and Cheese Filling also work beautifully as a hand-held snack, wrapped in parchment for a fun picnic bite.
Make Ahead and Storage
Storing Leftovers
These rolls hold up beautifully for several days in the fridge. Simply let them cool completely, then layer in an airtight container with a square of parchment or wax paper between the layers to prevent sticking. They’ll keep their flavor and texture for 2 to 3 days, ready for snacking or quick lunches.
Freezing
If you want to make Potato Rolls with Cabbage and Cheese Filling ahead of time, freezing is a breeze. Once cooked and cooled, arrange the rolls on a baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container. They’ll stay tasty for up to 2 months. Thaw overnight in the refrigerator for best results.
Reheating
To restore that irresistible crispy exterior, reheat the rolls in a hot skillet with the tiniest drizzle of oil for a few minutes on each side. Alternately, pop them in a 350-degree oven for 10 minutes until heated through. The microwave works in a pinch but expect a softer crust.
FAQs
Can I make the dough in advance?
Absolutely! The mashed potato dough can be prepared a day ahead; just wrap it tightly in plastic and store it in the fridge. Let it come to room temperature before shaping to make rolling and filling easier.
Can I use a different cheese for the filling?
Yes, feel free to swap in your favorite melting cheese—Gruyère, fontina, or smoked provolone all make the filling deliciously unique. Just be sure it melts well to keep that creamy texture inside.
What’s the best way to shred cabbage?
Use a sharp knife for fine, even shreds, or save time with a mandoline or food processor fitted with a shredding blade. The goal is to keep the pieces small so they cook quickly and fit nicely inside the dough.
Are these Potato Rolls with Cabbage and Cheese Filling gluten-free?
As written, the dough uses regular flour, so these rolls aren’t gluten-free. However, you can experiment with a 1-to-1 gluten-free flour blend designed for baking to achieve a similar texture.
Can I bake the rolls instead of pan-frying?
While pan-frying yields the ultimate crispiness, you can bake these rolls on a parchment-lined sheet at 400°F for about 20 minutes, flipping halfway. They won’t get quite as golden but will still be tasty and a bit lighter.
Final Thoughts
If you’re looking to add something truly special to your table, Potato Rolls with Cabbage and Cheese Filling deliver comfort, flavor, and a touch of homemade nostalgia every time. There’s just something magical about crispy, golden dough wrapped around a cheesy, savory center. Give them a try and enjoy sharing this delight with someone you love!
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Potato Rolls with Cabbage and Cheese Filling Recipe
- Total Time: 45 minutes
- Yield: 10–12 rolls 1x
- Diet: Vegetarian
Description
These Potato Rolls with Cabbage and Cheese Filling are a delightful Eastern European dish perfect for a side or vegetarian main. Savory mashed potato dough envelopes a flavorful filling of caramelized cabbage and gooey cheese, creating a satisfying meal or snack.
Ingredients
Mashed Potato Dough:
- 2 cups mashed potatoes (plain, cooled)
- 1 1/2 cups all-purpose flour
- 1 large egg
- 1/2 tsp salt
- 1 tbsp vegetable oil
Filling:
- 2 cups finely shredded green cabbage
- 1 small onion, finely chopped
- 1 tbsp butter or oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded mozzarella or cheddar cheese
Cooking:
- Additional oil or butter for pan-frying
Instructions
- Prepare the Filling: Sauté onion in butter or oil until soft, then add cabbage, salt, and pepper. Cook until tender, then cool and mix in cheese.
- Make the Dough: Combine mashed potatoes, flour, egg, salt, and oil. Form a soft dough, adding more flour if needed. Divide into balls, flatten, add filling, and seal.
- Cook the Rolls: Pan-fry in oil or butter until golden brown and crisp, about 3-4 minutes per side. Serve warm.
Notes
- These rolls are great as a side or main dish, and can be reheated.
- Pair with sour cream or a yogurt-based dip for extra flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Appetizer
- Method: Pan-Frying
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
