Take one head cabbage and separate the leaves by cutting the stalk. Remove the hard part/ spine from each leaf so that it will become easy while rolling.
Wash the leaves and pat dry all the cabbage leaves.
Brush each cabbage leaf from both the sides with olive oil before cooking in pan.
Heat non-stick pan on medium high flame and cook one by one cabbage leaves from both the sides by pressing it with spatula till dark brown spots/patches appears on the leaf. This way it will give nice smoky flavor and also leaves will becomes soft and get rolled easily.
Take out the leaves to a plate and toss it lightly to make it flavorful by adding vinegar, salt and crushed black pepper.
To make stuffing heat 1 tbsp of olive oil in a pan, once the oil becomes slightly hot add grated ginger and crushed garlic, sauté it for few seconds.
Now add chopped onions, beans and sauté it on medium flame till onions become translucent and beans little soft (I have added beans first because it takes time to get soft).
Add chopped yellow and red bell pepper, boiled sweet corns, chopped olives, green capsicum and mix it well. Add salt to tatse to make the cooking fast and sauté veggies on medium flame for 4-5 minutes. Do not overcook the veggies, let it be crunchy.
Lastly add pizza seasoning or Italian herbs’ red chilly flakes as needed (If you don’t like spicy food then skip it), vinegar and mix it until well combined.
Remove from the heat and let it slightly cool down.
Take one cabbage leaf at a time on a flat surface and spoon the stuffing/filling into the center of the cabbage leaves along the vein. Spread about 2-3 tbsp of mixture in each, depending upon the size of the leaves.
Grate some mozarrella cheese on top of the stuffing (if you don’t like can skip this step)
Roll the leaf with the filling into neat cylinder shape. Cut the rolls into 1 to 11/2 inch pieces. Now take a tooth pick, insert black olives, red bell pepper and insert the tooth pick in each stuffed cabbage rolls to seat it tightly.
Serve the Stuffed cabbage rolls at room temperature with schezwan sauce.
Take out the large cabbage leaves from the head of cabbage which are big enough to stuff. Cut the leaves with a sharp knife and pull out very carefully so that you get the whole leaves without damaging. Chop up the remaining small and damaged cabbage leaves and use it to make any stuff.