Ingredients
Chinese cabbage leaves: 10
Hot water: Enough to blanch the cabbage leaves
Potatoes: 250 g (about 2 medium-sized potatoes)
Water: Enough to boil the potatoes
Mushrooms: 50 g (sliced)

Onion: 60 g (finely chopped)
Bell pepper: 30 g (chopped)
Cooking oil: 1 tablespoon
Black pepper: 1/5 teaspoon
Salt: 1/5 teaspoon

Garlic powder: 1/5 teaspoon
Directions
Prepare the Cabbage Leaves:
Remove 10 large leaves from the Chinese cabbage.
Blanch the leaves in hot water for 2-3 minutes until softened. Set aside to cool.
Cook the Potatoes:
Peel and dice the potatoes.

Boil in water for 15 minutes or until tender. Drain and mash lightly.
Prepare the Filling:
Heat 1 tablespoon of cooking oil in a skillet over medium heat.
Sauté the chopped onion for 2 minutes.
Add the mushrooms, bell pepper, black pepper, salt, and garlic powder.

Cook for 7 minutes, stirring occasionally, until the vegetables are tender and fragrant.
Assemble the Wraps:
Lay a softened cabbage leaf flat.

Place a spoonful of the filling mixture on one end of the leaf.
Roll the leaf tightly to form a wrap, tucking in the sides as you roll.

Optional Step (Fry or Bake):
For extra flavor, you can lightly fry the wraps in a skillet or bake them in a preheated oven at 180°C (350°F) for 10-15 minutes.
Serve:
Arrange the cabbage wraps on a platter and serve warm.

Serving Suggestions

Serve with a dipping sauce like soy sauce or a light garlic yogurt sauce.

Pair with a side of steamed rice or noodles for a complete meal.
Cooking Tips

Use fresh cabbage leaves for easier handling and better flavor.

Add herbs like parsley or dill to the filling for extra freshness.
Adjust the seasoning to taste, or add chili flakes for a spicy kick.
Nutritional Benefits

Cabbage: High in fiber, vitamins C and K, and antioxidants.
Potatoes: A good source of potassium and carbohydrates.
Mushrooms: Provide protein, B vitamins, and selenium.