If you’re looking for the ultimate comfort food that’s equal parts cozy, hearty, and irresistibly cheesy, Potato Rolls with Cabbage and Cheese Filling should be at the top of your must-try list. Imagine golden, crisp-on-the-outside rolls with a pillowy, mashed potato dough wrapped around a savory, melty mix of cabbage and cheese—the kind of treat that warms you from the inside out. Whether served as a main dish or a satisfying snack, these rolls capture the spirit of Eastern European kitchens and bring a delicious, homespun touch to any table.
Ingredients You’ll Need
The beauty of Potato Rolls with Cabbage and Cheese Filling lies in its simplicity—each ingredient brings something special, from the soft richness of potatoes to the savory crunch of cabbage and the creamy cheese that ties it all together. Don’t skip on the basics, as every component works magic for taste, texture, or that lovely golden color.
- Mashed potatoes (2 cups, plain, cooled): Use leftovers if you have them—the base for a tender, moist dough.
- All-purpose flour (1 1/2 cups, plus more for dusting): Gives structure and elasticity to the dough, making it easy to shape.
- Salt (1 teaspoon): Enhances every flavor in both the dough and filling.
- Large egg (1): Helps bind the dough for a smooth, workable texture.
- Unsalted butter (2 tablespoons, melted): Adds richness and helps create a golden crust.
- Olive oil or butter (2 tablespoons): For sautéing the cabbage and onion, adding flavor and softness.
- Green cabbage (1/2 small head, finely shredded): Brings a sweet, vegetal crunch to the filling.
- Small onion (1, finely diced): Adds aromatic depth and sweetness to the filling.
- Salt (1/2 teaspoon): Balances the flavor in the filling.
- Black pepper (1/4 teaspoon): A subtle kick that perks up the whole mix.
- Shredded mozzarella or cheddar cheese (1 cup): Melts beautifully for a gooey, cheesy pocket inside every roll.
- Vegetable oil or butter (2 tablespoons, for pan-frying): Ensures a crisp, golden finish on every roll.
How to Make Potato Rolls with Cabbage and Cheese Filling
Step 1: Make the Potato Dough
In a large bowl, combine the cooled mashed potatoes, flour, salt, egg, and melted butter. Mix everything together until you get a soft dough—don’t worry if it’s a little sticky at first! Gradually add a bit more flour if needed, just until the dough becomes workable but still tender. Cover the bowl and let the dough rest while you whip up that savory filling.
Step 2: Prepare the Cabbage and Cheese Filling
Heat the olive oil or butter in a large skillet over medium heat. Toss in your finely diced onion and sauté for about 3–4 minutes, letting it soften and turn fragrant. Then add the shredded cabbage, salt, and black pepper. Cook this mixture for 6–8 minutes, stirring occasionally, until the cabbage is soft and develops a light golden color. Remove the skillet from the heat and let the mixture cool for a few minutes before stirring in the shredded cheese. The heat will just start to melt the cheese, making the filling extra creamy and delicious.
Step 3: Shape and Fill the Rolls
Divide your dough into 8 equal portions. On a lightly floured surface, roll out each piece into a 4–5 inch circle—that’s about the size of your palm. Spoon a generous amount of the cabbage and cheese filling into the center. Fold the dough over the filling, pinching the edges together to seal them tightly, just like forming a little hand pie. Gently flatten each roll with your hand so they cook evenly.
Step 4: Pan-Fry to Golden Perfection
Heat the vegetable oil or butter in a nonstick skillet over medium heat. Once hot, cook the rolls for 3–4 minutes on each side. You’re looking for a beautiful golden brown crust and a little bit of crunch. Depending on your skillet size, you may need to work in batches—just keep those finished rolls warm on a plate covered with a towel or foil.
Step 5: Serve and Enjoy!
Serve your Potato Rolls with Cabbage and Cheese Filling while they’re warm and the cheese is delightfully gooey. The contrast between the crisp exterior and the savory, melty center is what makes these rolls so incredibly special.
How to Serve Potato Rolls with Cabbage and Cheese Filling
Garnishes
For an extra pop of flavor and color, sprinkle your rolls with freshly chopped parsley or dill. A dollop of sour cream on the side is a classic touch, adding cool creaminess to each bite. If you like a little zing, a quick drizzle of hot sauce or a spoonful of tangy yogurt works beautifully too.
Side Dishes
These rolls pair perfectly with simple sides like a crisp green salad, a bowl of borscht, or even a light soup. If you’re serving them as part of a larger meal, roasted vegetables or a cucumber-tomato salad add freshness that balances the richness of the Potato Rolls with Cabbage and Cheese Filling.
Creative Ways to Present
Try stacking the rolls on a rustic platter, nestled among fresh greens, or serve them in a basket lined with a linen napkin for a homestyle touch. For a party, slice each roll in half and serve with toothpicks for a fun, shareable appetizer. The gooey cheese center always gets a chorus of “oohs” and “aahs!”
Make Ahead and Storage
Storing Leftovers
If you have extra Potato Rolls with Cabbage and Cheese Filling, let them cool completely before storing. Place them in an airtight container with parchment between layers to prevent sticking. They’ll keep well in the fridge for up to 3 days—if they last that long!
Freezing
These rolls are freezer-friendly, which makes them a fantastic make-ahead option. Freeze the cooled rolls in a single layer on a baking sheet, then transfer to a freezer bag or container. They’ll keep for up to 2 months. Just remember to label the bag so you can spot your stash of homemade Potato Rolls with Cabbage and Cheese Filling at a glance.
Reheating
To bring your rolls back to crispy, gooey perfection, reheat them in a skillet over medium heat or in a 350°F oven until warmed through. Avoid the microwave if you can—the oven or skillet will restore that irresistible crunch on the outside while keeping the filling deliciously melty.
FAQs
Can I use leftover mashed potatoes for the dough?
Absolutely! In fact, using leftover mashed potatoes is a great time-saver and gives your dough extra flavor. Just make sure they’re plain and not loaded with extras like garlic or herbs, so the flavors don’t compete with the filling.
What other vegetables can I use in the filling?
Feel free to get creative! You can swap the cabbage for spinach, kale, or even sauerkraut for a tangy twist. The key is to cook out any excess moisture so your Potato Rolls with Cabbage and Cheese Filling stay crisp and not soggy.
Which cheese melts best for this recipe?
Mozzarella and cheddar are both fantastic choices, but you can use any good melting cheese you love. Fontina, provolone, or even a smoked gouda would add a delicious new dimension to the rolls.
Can I bake these instead of pan-frying?
Yes! If you prefer to bake, brush the rolls lightly with oil or melted butter and bake at 400°F for about 15–18 minutes, flipping once, until golden and crisp. The texture will be slightly different but just as tasty.
Are Potato Rolls with Cabbage and Cheese Filling gluten-free?
The classic recipe uses all-purpose flour, but you can experiment with gluten-free blends. Just be aware that the dough texture may change, so add flour gradually and handle gently for the best results.
Final Thoughts
If you love recipes that are as comforting as they are satisfying, you’ll want to make Potato Rolls with Cabbage and Cheese Filling a regular part of your kitchen repertoire. There’s something truly special about sharing these golden, cheesy rolls with friends and family—so don’t hesitate to dive in and enjoy every bite!
Print
Potato Rolls with Cabbage and Cheese Filling Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 rolls 1x
- Category: Main Course, Snack
- Method: Stovetop
- Cuisine: Eastern European-Inspired
- Diet: Vegetarian
Description
Delicious and savory potato rolls filled with a warm mixture of sautéed cabbage, onion, and melted cheese. These Eastern European-inspired hand pies are made with a tender mashed potato dough and pan-fried to golden perfection, offering a perfect snack or main course for vegetarians.
Ingredients
For the Dough:
- 2 cups mashed potatoes (plain, cooled)
- 1 1/2 cups all-purpose flour (plus more for dusting)
- 1 teaspoon salt
- 1 large egg
- 2 tablespoons unsalted butter, melted
For the Filling:
- 2 tablespoons olive oil or butter
- 1/2 small head green cabbage, finely shredded
- 1 small onion, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella or cheddar cheese
For Cooking:
- 2 tablespoons vegetable oil or butter for pan-frying
Instructions
- Prepare the dough: In a large bowl, combine mashed potatoes, flour, salt, egg, and melted butter. Mix until a soft dough forms—add more flour if needed until the dough is workable but still tender. Cover and let rest while you make the filling.
- Cook the filling: Heat olive oil or butter in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened. Add the shredded cabbage, salt, and pepper. Cook for 6–8 minutes until the cabbage is soft and slightly golden. Remove from heat and let cool slightly. Stir in the shredded cheese.
- Assemble the rolls: Divide the dough into 8 equal portions. On a floured surface, roll each piece into a 4–5 inch circle. Place a spoonful of filling in the center, then fold the dough over and pinch the edges to seal (like a hand pie). Flatten slightly with your hand.
- Cook the rolls: Heat oil or butter in a nonstick skillet over medium heat. Cook rolls for 3–4 minutes per side, until golden brown and crisp. Serve warm.
Notes
- Use leftover mashed potatoes to speed up the process.
- You can swap cabbage for spinach or sauerkraut for variety.
- Use any good melting cheese such as Monterey Jack or Gruyère if desired.
- These rolls freeze well—reheat in a skillet or oven until warmed through.
Nutrition
- Serving Size: 1 roll
- Calories: 230
- Sugar: 2g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
