🍖 Preparing the filling:
Sauté the onion and carrot in 2 tablespoons of oil over medium heat for 5 to 6 minutes. Add the garlic and cook for 1 minute. Remove from the heat and let cool.
Mix together the ground meat, eggs, flour, sautéed vegetables, parsley, salt, pepper, garlic powder, and paprika.
Let the mixture rest for 10 minutes.
🌯 Rolling the cabbage rolls:
Place 2 to 3 tablespoons of filling on the underside of a leaf, fold in the sides, and roll tightly.
Preheat the oven to 180°C (350°F). Butter a large ovenproof dish.
Preparing the vegetable bed:
Arrange the potato slices evenly. In the dish, season with salt, pepper, and garlic powder, then drizzle with 2 tablespoons of vegetable oil.
Arrange the tomato slices, bell peppers, mushrooms, red onion, and corn on top. Season to taste.
Place the roulades, seam-side down, on top of the vegetables.
