Chinese Cabbage and Mozzarella Rolls
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 9 hrs 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 large Chinese cabbage
- 400 g mozzarella, rated
- 2 cloves garlic
- 2 packs spice mix (topping lettuce, paprika and herbs)
- 2 packs spice mix (salad topping with dill herbs)
- mayonnaise
Print Recipe
Pin Recipe Instructions
- Loosen the cabbage leaves with a knife and wash thoroughly. Carefully thin the hard, white Chinese cabbage with a knife and then carefully pound all the leaves with a meat mallet. Then cut the leaves in half and set aside.
- For the filling, squeeze the mozzarella and about 10 tablespoons of mayonnaise, as well as the garlic and place in a bowl. Then knead everything well and possibly add a little mayonnaise until the mixture is sticky.
- Prepare the topping of the salad as instructed. Mix the dill and paprika directly and set aside.
- Now lay out a sheet of paper, fill it in and roll it up. Place all the rolls close together in a rectangular bowl. As soon as the first layer is reached, about half of the salad dressing is spread over it, preferably with a tablespoon. Pour the rest of the dressing over the second layer of the rolls.
- Close the can and let it steep overnight in a cool place.
- Just before serving, carefully remove the rolls and serve on a plate without dressing.
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