CABBAGE ROLLS FILLED WITH CREAMY MASHED POTATOES

Cabbage rolls are traditionally a European dish filled with mince meat and/or rice. 

For this recipe, I have changed the meat to potato mash with a creamy, cheesy sauce.  I have also added crispy pieces of bacon scattered on the top, however for a vegetarian dish, just omit this bacon.

These are easy to make, though a little bit fiddly, however they are scrumptious and were very popular with our dinner visitors!

Preparation Time: 40 minutes
Cooking Time: 40 minutes
Makes: 4 servings as a main

Ingredients
1 kg potatoes, peeled, chopped
40g softened butter
1 egg yolk
4 large cabbage leaves
4 bacon rashers, or 8 short cuts bacon (less fat)
¼ cup grated tasty cheese
Creamy Cheese Sauce
20g butter
¼ cup plain flour
1½ cups chicken stock
½ cup cream
½ cup grated cheese
¼ cup finely chopped parsley

Method
I like the bacon very crispy, so I cooked this first, if you don't need it so crispy do not cook first.
Boil the chopped potatoes until they are tender, and drain.  Add the butter and the egg yolks.
Mash the potato till it is the consistency you want.
Meanwhile, discard the thick stems from the cabbage.   Boil, or microwave the leaves until they are just pliable, and drain.  If they are wet, dry them with absorbent paper.

Preheat the oven to moderate. 
Make the creamy cheese sauce by melting the butter in a fry-pan. 
Add the flour, cook, stirring, until mixture thickens and bubbles. 
Gradually add the stock and cream, and stir until the mixture boils and thickens.
Stir in the cheese and parsley.

Place the cabbage leaves, vein side upwards, on a board and cut the leaves in half length ways.
Divide the potato mixture evenly among leaf halves, placing it at the stem end.
Roll firmly, folding in sides to enclose filling.

Place the cabbage rolls, seam side down, in a shallow, lightly oiled or sprayed, 2 litre (8 cup) ovenproof dish (I used Corning-ware).
Pour over the creamy cheese sauce, and sprinkle with bacon.
Sprinkle cheese on top.

Bake, uncovered, in a moderate oven for about 20 minutes or until bacon is crisp (if you have not already cooked it), and the cabbage rolls are heated through.
Serve as a main or an accompaniment.

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