Potato Rolls with Cabbage and Cheese Filling

Heat a small amount of sunflower oil in a big skillet over medium heat. Add the grated carrot and chopped onion, and sauté until the carrot is softened.
Add the bacon to the skillet and cook it until it gets crispy, if using.
Season the skillet with salt and pepper before adding the chopped cabbage. Simmer the cabbage until it becomes soft and starts to become golden. Take it off the fire and let it to cool a little.
Add the grated cheese and chopped spring onions to the cabbage mixture. Put aside.
Put the Potato Rolls Together:
Arrange the spud slices on a spotless surface. To create a base for the rolls, you can overlap them a little.
On one end of the potato layer, spread some of the cheese and cabbage filling.
Gently enclose the mixture within the potatoes, tying them up with a toothpick if needed.
Prepare the potato rolls: