Prepare the cabbage: Boil water in a large pot and add napa cabbage leaves. Cook for 2-3 minutes until softened. Remove the leaves, let them cool, and pat them dry with a paper towel. Flatten the thick part of each leaf gently with a meat pounder.
9 whole leaves of napa cabbage
Prepare three bowls:
Bowl 1: Whisk together egg and salt.
1 egg, salt to taste
Bowl 2: Add cornstarch.
3 tablespoons cornstarch
Bowl 3: Mix breadcrumbs with ½ teaspoon garlic powder.
½ cup panko breadcrumbs, ½ teaspoon garlic powder
Filling: Place cheese slices on each leaf and roll tightly like in the photo.
3 ounces cheddar cheese
Coat: Coat each roll by dipping in cornstarch, then egg, and finally breadcrumbs.
Cook: Preheat oil in a skillet over medium heat. Cook cabbage rolls for 3 minutes per side until golden brown.
2-3 tablespoons cooking oil
Serve warm with sour cream or plain Greek yogurt.
